Recipe

Angelfish with Caper Butter

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Angelfish with Caper Butter

White fish (angelfish or hake or yellowtail - whatever is freshest on the day) with caper butter over crushed potatoes and watercress.




Ingredients to serve 2

  • 2 fillets x angelfish - deboned and deskinned
  • 375g x baby potatoes – whole, unpeeled
  • 3 tbsp x good olive oil (from your pantry)
  • 60g x watercress
  • 1 tbsp x balsamic vinegar
  • . x salt and pepper (from your pantry)
  • . x CAPER BUTTER SAUCE
  • 60g x butter (from your pantry)
  • 1 tbsp x capers
  • 1/4 cup x lemon juice
  • 1 tbsp x fresh parsley – chop finely
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 fillets x angelfish - deboned and deskinned
  • 750g x baby potatoes – whole, unpeeled
  • 6 tbsp x good olive oil (from your pantry)
  • 120g x watercress
  • 2 tbsp x balsamic vinegar
  • . x salt and pepper (from your pantry)
  • . x CAPER BUTTER SAUCE
  • 120g x butter (from your pantry)
  • 2 tbsp x capers
  • 1/2 cup x lemon juice
  • 2 tbsp x fresh parsley – chop finely
  • salt and pepper (from your pantry)

Method

Step 1

Bring a saucepan of salted water to the boil and once boiling add your baby potatoes, cook for 10 minutes till soft – that is you can easily insert a fork, but they are not starting to break apart. Set aside and keep warm.

Step 2

Place a little butter and olive oil in a large frying pan on medium to high heat. Place the angelfish fillets in the pan and cook for about 5 minutes each side. The flesh should easily fleck. Don’t overcook. Remove from the pan and set aside to keep warm. Don’t clean the pan – you’re going to cook the sauce in this pan soon.

Step 3

Place another pan on the stove with a little butter and a few glugs of olive oil on medium to high heat. Place your cooked baby potatoes in the pan with salt and lots of black pepper. While they are in the pan crush them slightly against the side so that they burst and get a little crispy. Once they have browned a bit remove them from the stove. Add the watercress to the pan and toss with the potatoes. Add a bit of extra olive oil and season with salt and freshly ground black pepper.

Step 4

To make the caper butter sauce, put the pan you cooked the fish in back on the stove on medium to high heat. Add butter and once this is foaming, add the capers, lemon juice and cook for 2 minutes. Remove from heat and add the chopped parsley and season with salt and freshly ground pepper.

Step 5

Serve the fish on the bed of crushed potatoes and watercress and pour the caper butter over the top. Drizzle the balsamic vinegar around the plate and a little over the potatoes.