Perfect Birthday Funfetti Cake
65 min
Donal's Family Kitchen50 Minutes
Brown Butter White Fish with Potatoes & Greens
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.
Donal SkehanFrom the series · Donal's Family Kitchen
50 min totalServes 4Medium
Brown Butter White Fish with Potatoes & Greens
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Method
1
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
2
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.
3
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.
4
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.
5
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.
6
Drizzle the brown butter on the fish, then scatter with the flaked almonds and serve with the potatoes and greens.
Nutrition
Per serving · estimated
—kcal
—protein
—carbs
—fat
Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
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