Roasted Lemon/Lime Fish with Brown Butter
I came across this recipe when I was cleaning out some old business files, how it got there, who knows, but I found an entire stack of recipes I was working on back in 2020. I am testing the recipes to make sure what stage they were in. I made this one the other night and it was great, so I am now sharing - Enjoy.
2 to 2 1/2 lbs of Hake or Cod
1/4 Olive oil
2 to 3 shallots, peeled and halved
6 tablespoons of butter
2 tablespoons of capers, drained
a handful of Italian Parsley, chopped and stems removed
3 to 4 sprigs of Fresh Thyme for garnish
Salt and Pepper to Taste
Preheat the oven to 450 degrees
Clean, dry, and season the fish and place in an oven-proof skillet, castiron pan, or baking dish. Nestle the shallots around the fish. Pour olive oil over the fish and shallots. Thinly slice up 1 of the lemons and limes, and arrange it around the fish and shallots. Roast the fish until opaque and just cooked through, about 10 minutes depending on the thickness of the fish. Remove, tent, and set aside.
while fish is roasting, place butter in a small saucepan, over medium heat, melt and cook the butter, stirring from time to time until the butter starts to brown and smell nutty about 3 to 5 minutes. Now add the capers and the parsley and saute for an additional minute. Remove from heat and pour over the roasted fish and serve with the remaining lemons and limes that have been quartered.