Herb Butter Fish

Ever find yourself suffering from midweek meal fatigue?  After a long day, the prospect of making dinner can sometimes induce total meltdown, so today I thought I would share a little gem of inspiration.

Maybe I just love butter with everything, hence this is my current quick dinner of the moment.  These simply pan fried fish fillets dabbled with a little herby butter transforms what could be a boring dinner, into a totally satisfying meal.

The butter takes all of about 2.5 minutes to whizz together and can happily sit in your fridge for a week or your freezer for upto 3 months, and is delicious on just about everything.  I made this with halibut fillets, but you can use any white fish or salmon, and I often make it using a whole side of salmon and roasting it for a crowd. (for temperatures and times, see here)

What did you make this week?

Herb Butter Fish

This makes more herb butter than you need for the recipe.  The leftover will keep for a week in the fridge or unto 3 months in the freezer.  It is delicious on vegetables, stirred in to grains, on any fish or slathered on toast.

I like to pan fry the fillets in a heavy bottomed pan with a tight fitting lid.

4 x 175g (6oz) firm fish fillets such as hallibut, haddock, cod, seabass, hake or salmon

For the herb butter: 100g butter at room temperature 3 spring onions (scallions) roughly chopped (white and green parts) 1 small clove of garlic 1 small bunch of each parsley, dill and tarragon and thinly sliced chives (you can also use coriander, basil, marjoram) zest of 1 lemon and the juice of half a lemon (approx 1 tbsp) salt and pepper

Make the butter:

Put all the herbs, scallions, garlic and lemon zest in the bowl of a food processor fitted with a blade. Chop all the herbs together and add the softened butter, lemon juice, salt and pepper and blitz until combined. Scrape into a bowl ready to smear on the fish. Alternatively, roll butter mixture into a roll with baking parchment. Pat the fish fillets dry and season on both sides with salt and pepper.  Smear 1 tsp of the herb butter onto the flesh side of the fish

Heat a heavy bottomed frying pan with a lid on the hob.  When hot add 1 tbsp of the herb butter and once just melted add the fish fillets to the pan, skin side down into the hot butter.

Allow to cook for 1-2 minutes until skin is blistered.  Add 2-3 tbsp of water to the pan and cover with a lid.  Allow the fish to steam for a further 2-3 minutes.  Flip the fish over and cook another 1-2 minutes until cooked through.