Ever find yourself suffering from midweek meal fatigue? After a long day, the prospect of making dinner can sometimes induce total meltdown, so today I thought I would share a little gem of inspiration.
Maybe I just love butter with everything, hence this is my current quick dinner of the moment. These simply pan fried fish fillets dabbled with a little herby butter transforms what could be a boring dinner, into a totally satisfying meal.
The butter takes all of about 2.5 minutes to whizz together and can happily sit in your fridge for a week or your freezer for upto 3 months, and is delicious on just about everything. I made this with halibut fillets, but you can use any white fish or salmon, and I often make it using a whole side of salmon and roasting it for a crowd. (for temperatures and times, see here)
What did you make this week?
I like to pan fry the fillets in a heavy bottomed pan with a tight fitting lid.
Herb Butter Fish
- 4 x 175g (6oz) firm fish fillets such as hallibut, haddock, cod, seabass, hake or salmon
- Herb butter
- Pat the fish fillets dry and season on both sides with salt and pepper. Smear 1 tsp of the herb butter onto the flesh side of the fish
Heat a heavy bottomed frying pan with a lid on the hob. When hot add 1 tbsp of the herb butter and once just melted add the fish fillets to the pan, skin side down into the hot butter.
Allow to cook for 1-2 minutes until skin is blistered. Add 2-3 tbsp of water to the pan and cover with a lid. Allow the fish to steam for a further 2-3 minutes. Flip the fish over and cook another 1-2 minutes until cooked through.
Enjoy!
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
