| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 11g | 5g |
| sugars | fibre | protein | salt |
| 2g | 3g | 45g | 1.5g |
As a California native, something about the blend of flavors in my Salad Burnet Lemon Butter Fish matches the easy, breezy lifestyle of the West Coast. Delicate white fish fillets, the eponymous fresh Salad Burnet, a zingy squeeze of lemon and a luscious butter finish. This creative combination results in a dish that’s sure to awaken your senses, and have you yearning for seconds. What utterly captivates me is how these simple ingredients merge to create a nutritious yet tantalizing delicacy.
The Benefit of Simplicity
My Salad Burnet Lemon Butter Fish embraces the principle of ‘less is more’. Honest, wholesome ingredients cooked with love not only satiate our hunger but also our souls. The plentiful use of Salad Burnet contributes to digestion and is packed with antioxidants. Coupled with the low-fat, high-protein white fish and vitamin C-rich lemon, this dish poses a symphony of health benefits.
Pairing Possibilities
This fish recipe can stand proud on its own, but it seamlessly pairs with a range of accompaniments. A robust Sauvignon Blanc mirrors the citrus notes in the dish. My recipe for Herb Garden Potatoes, with its earthy undertones, complements the fish without overpowering. If you’re after a lighter touch, try pairing with my Arugula, Fennel, and Orange Salad for a crisp, refreshing contrast.
Food for the Soul
Ultimately, cooking is a form of love. As I delicately layer the flavors in this recipe, I am reminded of the natural beauty found in my sunny home of California, and I try my best to encapsulate that feeling in each bite. It’s the perfect dish, whether you’re yearning for a taste of that laid-back West Coast lifestyle or you’re just looking for a delightfully healthy meal your family will love.
What You’ll Need
- 6 pieces of white fish fillets (like cod or haddock)
- 1 cup of Salad Burnet leaves, freshly chopped
- 3 lemons, juiced and zested
- 1 cup of unsalted butter, softened
- Salt and Pepper to taste
- 3 tablespoons of olive oil
Method
Step One
Preheat your oven to 180°C/350°F. Grease a baking dish with a tablespoon of olive oil and set aside.
Step Two
Rinse fish fillets under cold water and pat dry with paper towels. Place the fish fillets in the greased baking dish. Sprinkle with salt and pepper to taste. Drizzle with a tablespoon of olive oil. Set aside.
Step Three
In a bowl, combine the softened butter, freshly squeezed lemon juice, lemon zest, and freshly chopped Salad Burnet leaves. Mix well until all the ingredients are fully incorporated into the butter.
Step Four
Spread the Salad Burnet lemon butter mixture evenly over the fish fillets. Make sure that each fillet is adequately covered with the mixture.
Step Five
Drizzle the fish fillets with the remaining tablespoon of olive oil. Place the baking dish in the preheated oven. Bake for 20 minutes, or until the fish is cooked through and flakes easily with a fork.
Step Six
Remove the baking dish from the oven and allow the fish to rest for a few minutes before serving. Squeeze some extra lemon juice over the fish and garnish with a few Salad Burnet leaves if desired. Serve hot and enjoy your Salad Burnet Lemon Butter Fish.
