Making fish yummy

25 Mar

Fish is something I neither love nor hate to eat. Give me a choice between a piece of fish, and a piece of steak and I will probably chose the steak every time. However, I know there are good health benefits to eating fish and so I try to cook it at least once a week – and I’m always on the look out for recipes to make fish taste less ‘fishy’ if that makes sense. I’ve found the following Donna Hay recipe to be the best yet – quick enough for a mid-week meal, sophisticated enough for a dinner party and doesn’t stink out the whole kitchen!

Fish roasted in lemon, parmesan and caper butter sauce
Prep time: 10 mins
Cooking time: 20 mins

Ingredients (Serves 4)
4 x 200g firm white fish fillets (like deep sea perch, ling, gemfish, flathead or monkfish)
2 tablespoon salted capers (rinsed)
1 tablespoon finely grated lemon zest
1/2 cup parmesan cheese
60g softened butter (works OK with margarine too)

Heat oven to 200 degrees celsius. Mash together the capers, lemon zest, cheese and butter. Smear over the fish. Cook fish on non-stick baking dish (or line a dish with non-stick baking paper). Cook for 20mins or until fish is cooked. Serve with steamed greens and boiled or roast potatoes.

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