Fish in Brown Shrimp Butter

This really is my idea of a speedy fast-food supper which takes less than 5 minutes to cook. The longest part of the process in fact was getting the capers out the jar. Oh and chopping the parsley was fairly taxing…….

Serves 2

  • 2 white fish fillets of choice e.g. cod loin (as shown), Dover/lemon sole, plaice fillets, haddock
  • 1 small pot of potted brown shrimp (I used the Morecombe Bay brand)
  • 1 tbsp drained capers
  • Juice of ½ lemon
  • Generous handful of chopped flat-leaf parsley
  • Splash of olive oil
  1. Have all the ingredients for the sauce ready before you start as once the fish is cooked, it takes seconds and must be served warm. Heat a splash of oil and a sliver of butter in a hot frying pan.
  2. Season your fish and depending on how thick it is, fry gently on both sides until just cooked. A fillet a few centimeters thick should take 2-3 minutes.
  3. Remove from the pan and set aside to rest while you quickly make the brown shrimp sauce.
  4. Add the potted brown shrimp and its butter (If using packaged brown shrimp, add with a good tablespoon of  butter)
  5. Add the drained capers, the juice from half the lemon and a handful of chopped flat leaf parsley. Allow the butter to melt and the flavours to combine before pouring over the fish and serving! Its that simple! Serve with crusty bread or roast potatoes/mash or whatever you fancy.

NOTE: Work quickly and if the pan is too hot the butter will burn. Browning the butter will add a nice nuttiness but if it is beginning to catch, just remove the pan from the hob as the residual heat of the pan will be enough.