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Baked Fish with Herb Butter or Hollandaise Sauce

An easy, peasy way of cooking fish!

Serves 8

8 x 110g – 150g (4-5oz) pieces of round fish spanking fresh – e.g. Grey Sea Mullet, Sea Bass, Turbot, Cod, Haddock, Hake, Pollock…

salt and freshly ground black pepper

Melted butter or extra virgin olive oil

Herb Butter

2-4 ozs (50-110g/1/2 – 1 stick) butter

4 teaspoons mixed finely-chopped fresh parsley, chives, fennel and thyme leaves

salt and freshly ground pepper


Hollandaise Sauce (see recipe)

Preheat the oven to 200°C / 400°F / Gas Mark 6.

First make the hollandaise sauce if using (see recipe).

Skin the fresh fillets if necessary.

Season with salt and freshly ground black pepper.

Arrange the fish on a baking tray, drizzle with melted butter or extra virgin olive oil.  Cook in the preheated oven for 5-15 minutes depending on the thickness of the fillet.  The fish is cooked when it changes from translucent to opaque.

Meanwhile, make the herb butter.

Melt the butter on a gentle heat and stir in the freshly-chopped herbs.

When the fish is just cooked, transfer onto hot plates, spoon a little fresh herb butter or hollandaise sauce over the top of each piece of fish. Serve with the accompaniment of your choice.

A few suggestions…..

A little seakale or asparagus in season (April/May)

Roast cherry tomatoes


Buttered cucumbers, melted leeks or chard.

This is a recipe by
Darina Allen
View all my recipes

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