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The classic combination of fish doused in nutty brown butter spiked with acidity from lemon juice or vinegar and salty capers is out of this world. It takes a little time in the oven but really the whole recipe is minimal effort. You’ll also want to revisit the salt-crusted potatoes method shown here time and again.
Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Put the potatoes into a large pan with the salt and cover with water. Bring to the boil then simmer gently, uncovered, stirring occasionally until the potatoes are cooked and covered in a thin layer of salt and all the water has evaporated, taking about 30–35 minutes.
Meanwhile, put the fish into an ovenproof dish and scatter the tomatoes and garlic around it. Dot with the butter, drizzle with the olive oil and season well. Roast in the oven for 20–25 minutes until the fish is just cooked.
Wilt the greens in a covered pan with a little water over a high heat until tender, then drain off any remaining water.
Tilt the fish dish to let the buttery juices puddle in a corner, then whisk in the lemon juice, capers and vinegar.
Scatter with the flaked almonds and serve with the potatoes and greens.
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