Grilled fish with anchovy-and garlic butter

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.