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Grilled fish with anchovy-and garlic butter

5 minutes

Grilled fish with anchovy-and garlic butter

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

500 g angelfish (in one piece)
Sunflower oil, for greasing
Flat-leaf parsley, finely chopped, to garnish
Lemon zest, thinly shredded, to garnish (optional)

For the anchovy-and-garlic butter, process or pound together:

100 g unsalted butter, at room temperature
12 anchovy fillets, chopped
3 cloves garlic, chopped
Freshly ground black pepper, to taste

Method

Place the fish skin side down on a lightly oiled baking tray. Dot with the anchovy-and-garlic butter. (You won’t need it all so refrigerate the rest.)

Slide the buttered fish under a very hot grill for barely 5 minutes, or until just cooked. Sprinkle with finely chopped parsley, and lemon zest, if using.

Cook’s notes: Serve this flavoursome butter, chilled, with hot baked potatoes, or use to sandwich sliced baguette, then wrap in baking paper and bake until hot and crispy.

The fish is also delicious served with a classic beurre noir (black butter) sauce.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Fish in parchment

Quick fishcakes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

Crispy vegetable dippers

Pan-grilled fish with pea-and-mint puree

Classic Bellinis with prawn and cucumber sandwiches

Spicy tuna tartare in sesame miso cones

Grilled swordfish with pineapple salsa

Baked fish-and-herb enchilada with fruity salsa

Pan-fried hake with olive tapenade

Baked fish with mushroom-cream crust

Grilled fish with anchovy-and garlic butter

Grilled fish with anchovy-and garlic butter

Ingredients

Method