FISH WITH LEMON BUTTER SAUCE
Fresh fish with lemon butter sauce is weeknight perfection. Even better if you’ve managed to catch the fish yourself!
Any white fish will do for this recipe. I used kingfish in the photo as Royce had brought some home from a fishing charter he went on. Panfry until just crisp around the edges, nestle on top of a generous serving of creamy veggie mash and drizzle with buttery lemon sauce.
If you want to make it fancier, serve with broccolini instead of broccoli – delish!
FISH WITH LEMON BUTTER SAUCE
Fresh fish, lightly panfried and drizzled in a buttery lemon sauce is weeknight perfection. Even better if you’ve managed to catch the fish yourself!
Ingredients
GREENS
- 1 head broccoli
- Zest of 1 lemon
- 1 Tbsp slivered almonds
- 2 tsp olive oil
LEMON BUTTER SAUCE
- 30 g butter
- 1/3 cup finely grated parmesan (30 g)
- 1/3 cup cream (80 ml)
- 2 tsp Dijon mustard
- 3 tsp lemon juice
MIXED VEGGIE MASH
- 3 medium potatoes (500 g)
- 2 parsnips (250 g)
- 1 cup frozen mixed veggies (150g)
- 1 avocado
- 1 Tbsp milk
FISH
- 1/3 cup plain flour (50 g)
- 400 g fish fillets (i.e. tarakihi, snapper)
- 1 Tbsp olive oil
- 1 Tbsp butter
- lemon wedges (to serve)
Instructions
PREPARE BROCCOLI, SAUCE & MASH
Cut broccoli into florets and place in a microwave-safe dish. Zest and juice half the lemon (use the juice for the sauce, cut the remaining half into wedges for serving). Set aside.
Combine sauce ingredients in a microwave-safe bowl; season with salt and pepper.
Peel the potatoes and parsnips and roughly chop. Place in a large saucepan, fill with water to cover and bring to the boil. Boil for 15 minutes, add the frozen mixed veggies and boil for 5 more minutes.
TOAST ALMONDS & COOK FISH
Place the flour on a large plate and season well with salt and pepper. Dip fish in the flour to lightly coat. Heat a large frying pan over a medium-high heat and toast slivered almonds for broccoli. Set aside. Add olive oil and butter to the pan and fry fish fillets in batches for 2-3 minutes on each side, until cooked through. Cover with tinfoil to keep warm while you cook the remaining fillets.
SERVE
Microwave the broccoli on high for 3 minutes, until tender. Drizzle over the oil and sprinkle almonds and lemon zest on top.
Microwave the lemon butter sauce in bursts of 20 seconds for about 1 minute, until smooth. Drain the potato mixture and return to the heat for a minute, to evaporate the excess moisture. Mash roughly then add the avocado and milk. Season with salt and pepper and mash well.
Serve the mash topped with fish and greens, drizzled with the lemon butter sauce.
Recipe Notes
WINE MATCH: An unoaked Chardonnay.
GLUTEN FREE OPTION: Use gluten free flour instead of regular flour. Alternatively, you can leave out the flour or dip in lightly beaten eggs instead.
INGREDIENT TIP: Any standard white fish should work for this recipe - choose according to availability and budget. I used kingfish in the photo as we had some in the freezer thanks to a fishing charter that my partner went on recently!
BUDGET TIP: Use boneless, skinless chicken thighs instead of fish. You will need to cook for longer.
STORING AND REHEATING: Package individual servings into airtight containers. Store in the fridge (no more than 2 days) and reheat in the microwave as required.
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2 Comments
Again, a great dish. Especially loved the lemon buttery sauce. Delicious.
Fantastic, so glad this one went down well 🙂