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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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.

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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.

Baked fish with lemon caper butter

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