For some, Good Friday means no red meat at all which can make dinners a bit more difficult if you’re feeding a lot of people. So why not take the time to enjoy the taste and versatility of fish instead?
There’s so much you can do with a classic whiting fillet – without too much effort – to make it taste mouth-wateringly good. This recipe is super fuss-free, with most of the ingredients likely already stashed away somewhere in your pantry, so pull them out and let’s get cooking!
- 50g butter
- 2 lemons, cut into wedges
- 4 (about 600g) firm white fish fillets (such as whiting or bream)
- 4 green shallots, ends trimmed, thinly sliced
- 2 tablespoons drained capers, chopped
- 2 tablespoons chopped fresh dill
- 2 1/2 tablespoons fresh lemon juice
- 1 bunch rocket, ends trimmed, washed, dried
- 4 red radishes, thinly sliced
- 2 teaspoons extra virgin olive oil
- Crusty bread, to serve
- Melt 10g butter in non-stick frying pan over medium-high heat until it starts to foam. Add lemon wedges to pan. Cook for 1-2 minutes each side or until caramelised. Transfer to plate.
- Season both sides of fish with salt and pepper. Add to pan. Cook for 2-3 minutes each side or until flesh starts to flake easily when tested with a fork. Transfer to plate. Cover with foil to keep warm.
- Reduce heat to medium. Melt remaining butter in pan until foaming. Add shallot and capers. Cook, stirring, for 1 minute or until shallot softens. Add dill and 2 tablespoons of lemon juice and stir until heated though.
- Meanwhile, combine rocket and radish in a medium bowl. Drizzle over the oil and remaining lemon juice and gently toss to combine.
- Divide fish among serving plates. Top with caper mixture and serve with lemon wedges, rocket salad and crusty bread.