Fish roasted in capers and lemon butter

Name: Fish roasted in capers and lemon butter
Prep time: 5 h
Cook time: 20 h
Total time: 25 h
Yield: 4 servings
Ingredients: 4 Firm white-fleshed fish fillets (~200g each); 2 tbsp Salted Capers (rinsed); 1 tbsp Lemon zest; 1/2 cup Parmesan (finely grated); 60 g Butter (soften); Black Pepper

Felicity MacLeod

Prep 5 hrs5h

Cook 20 hrs20h

Serves 4

I saw in my Instagram feed this week that Donna Hay's Off the Shelf cookbook celebrated its 15 anniversary this month, I don't have the first edition of this cookbook, but it was one of the first cookbooks I received. So it is only right I share one of my favourite fish recipes from the book - easy, buttery and a kick of salt thanks to the capers.

ᔥ Originally from Donna Hay's Off the Shelf (2001), pg. 102

Ingredients

4 Firm white-fleshed fish fillets (~ 200 g each)
2 tbsps Salted Capers (rinsed)
1 tbsp Lemon zest
½ cup Parmesan (finely grated)
60 g Butter (soften)
Black Pepper

Instructions

Keep screen awake

1
Preheat oven to 200 degrees C.
2
Place fish fillets in a baking dish lined with baking paper.
3
Combine capers, lemon zest, Parmesan, butter and pepper. Spread over the fish.
4
Bake for or until the fish fillets are cooked and tops are golden.
5
Serve with salad or vegetables.

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