Recipe of the day: Grilled fish with lemon and caper butter

Savour the flavours of the sea with this delicious Grilled fish with lemon and caper butter recipe. 

Bursting with freshness and zest, this easy-to-make dish promises to captivate your palate.

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Grilled fish with lemon and caper butter

Ingredients 

• 100 g butter
• 2 garlic cloves
• a small handful of fresh parsley
• a small handful of fresh dill
• grated zest and juice of 1 lemon
• 30 ml capers, plus extra for serving
• 4 x 150 g white fish fillets such as kingklip or hake
• a pinch of salt
• 100 g fine green beans
• 100 g asparagus

Method

1. Place a medium frying pan over medium heat and a medium saucepan of salted warm water over high heat.
2. Combine the butter, garlic, herbs, lemon zest, lemon juice, and capers in the bowl of a food processor and process until smooth.
3. Place half the caper butter in the frying pan and add the fish fillets. Season with the salt and fry the fillets for 2 minutes on each side.
4. As soon as the water in the saucepan is boiling, add the beans and asparagus and simmer for 1 minute. Drain and add to the pan with the fish along with the remaining caper butter. Toss gently and serve.

For short cuts

1. Thai-flavoured butter: combine 100 g butter with 1 green chilli, 1 garlic clove, 6 cm ginger root, the soft inside of 1 lemongrass stalk, and a small handful of fresh coriander. Process until smooth.
2. Mexican-flavoured butter: combine 100 g butter with 1 jalapeño chilli, 1 garlic clove, 10 ml smoked paprika, 5 ml cumin seeds, and a small handful of fresh coriander. Process until smooth.

*These recipes were republished with permission from Penguin Random House

Grilled Fish with lemon and caper butter

• Author: .Low-Carb Express by Vickie de Beer
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• • 100 g butter

• • 2 garlic cloves

• • a small handful of fresh parsley

• • a small handful of fresh dill

• • grated zest and juice of 1 lemon

• • 30 ml capers, plus extra for serving

• • 4 x 150 g white fish fillets such as kingklip or hake

• • a pinch of salt

• • 100 g fine green beans

• • 100 g asparagus

Instructions

1. Place a medium frying pan over medium heat and a medium saucepan of salted warm water over high heat.
2. Combine the butter, garlic, herbs, lemon zest, lemon juice, and capers in the bowl of a food processor and process until smooth.
3. Place half the caper butter in the frying pan and add the fish fillets. Season with the salt and fry the fillets for 2 minutes on each side.
4. As soon as the water in the saucepan is boiling, add the beans and asparagus and simmer for 1 minute. Drain and add to the pan with the fish along with the remaining caper butter. Toss gently and serve.

For short cuts

1. Thai-flavoured butter: combine 100 g butter with 1 green chilli, 1 garlic clove, 6 cm ginger root, the soft inside of 1 lemongrass stalk, and a small handful of fresh coriander. Process until smooth.
2. Mexican-flavoured butter: combine 100 g butter with 1 jalapeño chilli, 1 garlic clove, 10 ml smoked paprika, 5 ml cumin seeds, and a small handful of fresh coriander. Process until smooth.

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