Butter baked fish fillets with cherry tomatoes, capers and fresh herbs

Butter-baked fish fillets with cherry tomatoes, capers and fresh herbs

Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your everyday Winter dishes to take your cooking to the next level! Using Parmalat’s butter with lemon and black pepper, try this Butter-baked fish fillets with cherry tomatoes, capers and fresh herbs recipe.

SERVES 4-6

INGREDIENTS

4 – 6 firm white fish fillets (about 800g), such as kingklip or hake
200g assorted cherry tomatoes, halved
1 orange or blood orange, halved and sliced
2 Tbsp capers
A few caper berries (optional)
80g Parmalat Butter with Lemon & Black Pepper
3 Tbsp fresh parsley
2 Tbsp small fresh basil leaves
Salt and milled black pepper

To serve

Fresh lemon halves
Fresh parsley and basil leaves

METHOD

1. Preheat the oven to 200C.
2. Grease an ovenproof casserole dish with a little of the Parmalat Butter with Lemon & Black Pepper.
3. Arrange the fish fillets in a single layer in the casserole dish, surrounded by the cherry tomatoes, orange slices, capers and caper berries (optional).
4. Slice the butter into 1cm rounds and place on top of each fish fillet.
5. Season with salt and scatter the fresh herbs around.
6. Cover the casserole with foil and bake for 12 minutes, remove the foil and bake for a further 3 – 5 minutes, or until the fish is white and opaque.
7. Garnish with additional fresh herbs and serve with lemon wedges and herbed mashed potatoes or polenta.

Print Recipe

Butter-baked fish fillets with cherry tomatoes, capers and fresh herbs

Lunch, Dinner – Fish

By Parmalat – Serves: 4-6

Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your everyday Winter dishes to take your cooking to the next level! Using Parmalat’s butter with lemon and black pepper, try this Butter-baked fish fillets with cherry tomatoes, capers and fresh herbs recipe.

Ingredients

• 4 - 6 firm white fish fillets (about 800g), such as kingklip or hake
• 200g assorted cherry tomatoes, halved
• 1 orange or blood orange, halved and sliced
• 2 Tbsp capers
• A few caper berries (optional)
• 80g Parmalat Butter with Lemon & Black Pepper
• 3 Tbsp fresh parsley
• 2 Tbsp small fresh basil leaves
• Salt and milled black pepper
• To serve
• Fresh lemon halves
• Fresh parsley and basil leaves

Instructions

1

Preheat the oven to 200C.

2

Grease an ovenproof casserole dish with a little of the Parmalat Butter with Lemon & Black Pepper.

3

Arrange the fish fillets in a single layer in the casserole dish, surrounded by the cherry tomatoes, orange slices, capers and caper berries (optional).

4

Slice the butter into 1cm rounds and place on top of each fish fillet.

5

Season with salt and scatter the fresh herbs around.

6

Cover the casserole with foil and bake for 12 minutes, remove the foil and bake for a further 3 - 5 minutes, or until the fish is white and opaque.

7

Garnish with additional fresh herbs and serve with lemon wedges and herbed mashed potatoes or polenta.

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ALSO SEE: Butternut, chicken & lemon & black pepper risotto