Roast fish with broccolini, lemon and burnt butter
4 (150g each) firm white fish fillets, such as silver dory, ling or grenadier
1½ tbsp olive oil
Finely grated rind of 1 lemon, flesh segmented
400g broccolini, trimmed and thinly sliced
100g butter, diced
2 garlic cloves, thinly sliced
Preheat oven to 220C.
Place fish on a baking tray lined with baking paper, drizzle with oil, scatter with half the rind, season to taste and roast until just cooked through (5-6 minutes).
Meanwhile, steam broccolini over a saucepan of simmering water until bright green and just tender (3-4 minutes).
Heat butter in a frying pan over medium heat and cook until light golden (2-3 minutes), add lemon rind and garlic and cook until fragrant (1 minute).
Stir in lemon segments, season to taste and spoon over hot fish and broccolini.