Baked Fish with Herb Butter or Hollandaise Sauce
An easy, peasy way of cooking fish!
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
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.