Roast fish with broccolini, lemon and burnt butter

Prep 0 h : 0 m
Cook 0 h : 0 m


  • 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).

    Keep warm.

    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.