Name: Baked fish with lemon caper butter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 5 yellow waxy potatoes (such as Nicola or Desiree), skin on, cut in large dice; 3 cloves garlic, smashed in skin, plus extra 2 cloves, finely sliced; 2 Tbsp extra virgin olive oil, plus extra ¼ cup; Sea-salt flakes and freshly ground black pepper, to season; 30g unsalted butter, plus extra 50g; 1 lemon, skin on, finely sliced into rings; 2 Tbsp tiny capers; 1kg side of fish (such as blue-eye trevalla), boned, skin on, at room temperature; ½ cup peas; Dill fronds, flat-leaf parsley leaves and lemon

Baked fish with lemon caper butter

If you cook white fish in a tangy butter with lemon slices it becomes so succulent you won’t need any other sauce.

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Skip to Recipe

Cooking fish can cause a little panic in some people, but with Karen’s help, panicking will be a thing of the past. Baking the fish means it’s not only healthy, but far less messy than frying. Along with some potatoes and fresh vegetables, this is a great family dinner for any day of the week.

Looking for more Christmas fish recipes?

Ingredients

5 yellow waxy potatoes (such as Nicola or Desiree), skin on, cut in large dice

3 cloves garlic, smashed in skin, plus extra 2 cloves, finely sliced

2 Tbsp extra virgin olive oil, plus extra ¼ cup

Sea-salt flakes and freshly ground black pepper, to season

30g unsalted butter, plus extra 50g

1 lemon, skin on, finely sliced into rings

2 Tbsp tiny capers

1kg side of fish (such as blue-eye trevalla), boned, skin on, at room temperature

½ cup peas

Dill fronds, flat-leaf parsley leaves and lemon

Method

Preheat oven to 170°C fan-forced (190°C conventional). Toss potato and garlic with oil in a roasting pan. Season. Roast for 35-40 minutes.

Meanwhile, in a small saucepan, melt butter on medium heat. Fry extra garlic and lemon until golden, add capers and season. Stir through extra butter and extra oil.

Put fish on a baking paper-lined oven tray and spoon over lemon caper butter evenly. Add fish to oven and cook for 10 minutes. Remove potatoes and cover loosely with foil to keep warm. Increase oven to 200°C fan-forced (220°C conventional). Scatter fish with peas. Bake for a further 7 minutes. Garnish fish with herbs. Serve with roast potatoes and lemon wedges.

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Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

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