Fish, roast potatoes and steamed vegetables. A pretty standard early-week dinner staple at our house. Last night was that night, but I wanted to try something new. I was thinking of swapping out the crispy roast tatties for some other form of potato dish (maybe rosti?), but in my recipe trawling stumbled upon this little beauty of a sauce from Chelsea Winter. Lemon, herbs and garlic butter, drizzled all over our snapper. It was tangy and divine! I was supposed to fry up some capers too, alongside the fish, but I forgot - will have to make this again next week!!
Makes enough for 4 people's fish
50 g butter
1/2 cup finely chopped herbs (I used chives, parsley and basil - dill would be nice too)
1 clove garlic, crushed
zest of one lemon
1.5 tbsp lemon juice
1/4 cup capers, to fry alongside the fish
- Melt butter and cook garlic on medium heat. Cook for a few minutes, remove from heat and stir in lemon juice, zest and half the herbs.
- Drizzle over cooked and plated fish. Sprinkle with remaining herbs.
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