Lemon Butter Fish with parsley
Bright, zesty, and buttery perfection! This lemon butter fish with fresh parsley is light, flavourful, and perfect for any meal.
Equipment
- non stick frying pan
Ingredients
- 500 grams fish fillets of your choice *The chef has used grouper
- juice and zest of half a lemon *zest is optional.
- 2 tablespoon parsley
- 1 tablespoon chopped green chilli *optional
- 1 teaspoon black pepper powder
- 5 cloves garlic
- 1 teaspoon olive oil
- 2 tablespoons butter, softened
- salt to taste
- additional lemon juice to serve
Instructions
- Crush or finely chop 2 tablespoon parsley, 1 tablespoon chopped green chilli, 1 teaspoon black pepper powder, juice and the zest of half a lemon (the zest is optional) and 5 cloves garlic. Add 2 tablespoons of soft butter and a glug of olive oil to make a paste.
- Score 500 grams fish fillets with a sharp knife (this is optional but helps the marinade to permeate the fish better)
- Coat the fish on both sides with the parsley, garlic paste.
- Marinate the fish for at least an hour in the fridge, overnight is preferred.
- In a non stick pan on medium heat add the marinated fish (you won’t need to add oil as the marinade has butter and oil in it). Cook until the sides give away from the pan, around 3-5 minutes or longer depending on the thickness of the fish fillet. Flip gently with a spatula and cook the other side for another minute.
- Serve hot with a squeeze of lemon.
Video
Notes
The chef recommends serving this with creamy mashed pumpkin and garlic sauteed broccoli and peppers.