Brown Butter White Fish With Potatoes & Greens
Prep Time: 10 Minutes, Cooking Time: 10 MINUTES
The classic combination of fish doused in nutty brown butter spiked with acidity from lemon juice or vinegar and salty capers is out of this world. It takes little time in the oven but really the whole recipe is minimal effort. You’ll also want to revisit the salt-crusted potatoes method shown here time and again.
- 800g baby potatoes
- 2 tbsp fine sea salt
- 1kg piece of monkfish or other firm white fish, skin on
- 300g cherry tomatoes
- 3 garlic cloves, bashed
- 60g butter
- 1 tbsp olive oil
- 300g leafy greens, shredded
- Juice of ½ lemon
- 2 tbsp capers
- 2 tsp white wine vinegar
- 40g toasted almond flakes
- Sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Put the potatoes into a large pan with the salt and cover with water. Bring to the boil then simmer gently, uncovered, stirring occasionally until the potatoes are cooked and covered in a thin layer of salt and all the water has evaporated, taking about 30–35 minutes.
Meanwhile, put the fish into an ovenproof dish and scatter the tomatoes and garlic around it. Dot with the butter, drizzle with 1 tbsp of the olive oil and season well. Roast in the oven for 20–25 minutes until the fish is just cooked.
Wilt the greens in a covered pan with a little oil over a high heat. Add a splash of water and cook until tender. Remove the greens from the pan.
To make the brown butter, add the butter to the frying pan until it foams and smells nutty, then whisk in the lemon juice, capers and vinegar.
Drizzle the brown butter on the fish, then scatter with the flaked almonds and serve with the potatoes and greens.