Roasted Lemony Fish With Brown Butter, Capers and Nori
Published Sept. 25, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¼pounds/6 (6-ounce) fillets white fish, such as hake or cod
- Salt and freshly ground black pepper
- ¼cup extra-virgin olive oil
- 2lemons
- 4tablespoons unsalted butter
- 1cup parsley leaves and tender stems, coarsely chopped
- 2tablespoons capers, drained
- 10nori seaweed snack sheets, crumbled (about ⅓ cup)
- ¼cup extra-virgin olive oil
- Salt and freshly ground black pepper
For the Fish
For the Nori Oil
Nutritional analysis per serving (6 servings)
384 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 31 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
- Step 2
Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in ¼ cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there’s such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
- Step 3
Pour the remaining ¼ cup olive oil all over fish. Thinly slice 1½ lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
- Step 4
In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.
Private Notes
Comments
Flounder fillets. Put 3 T butter in pan and set pan in 425 oven. When butter has begun to brown, add flounder fillets seasoned with salt and pepper and bake until fish is cooked through, about 8-10 mins. Remove from oven, squeeze lemon over fish. Spoon some brown butter over each fillet as it's plated and scatter capers on top. Skipped the nori oil because too fussy for a quick meal. Not as complicated an approach as this recipe but saves on pans to clean up and streamlines the process.
RE: Nori Sheets vs seaweed snacks - same thing. Nori is a red alga/seaweed that turns dark after drying. The sheets, apart from serving to wrap sushi, can also be nibbled. (They taste quite nice on their own.) The recipe calls for crumbling: if your sheets are crumble-resistant (unlikely), fold and then julienne them.
475F is very hot for olive oil. Mine smoked a lot.
pat dry your capers after rinsing so they don’t spatter when adding to the skillet.
Unremarkable imo. The nori oil didn’t add anything noteworthy.
Really good. I cooked it using catfish fillets. Everyone (I.e., my wife & I in our sad dining room) liked it. Even better the next day reheated to 475F. Served it with brown rice & Turkish green beans