Equipment
Ingredients
Lemon Curry Butter
- 60 g unsalted butter, solid
- 4 garlic, minced
- 20 g fresh thyme, minced
- 3 g curry powder
- 4 g ginger, grated
- 1 g salt
- 2 g lemon zest, finely grated
Fish and Garnish
- 4 white fish fillets, patted dry
- 1 g black pepper, freshly ground
- 15 ml lemon juice, freshly squeezed
- 5 g fresh dill, fronds only
Nutrition (per serving)
Method
Preheat your broiler to high setting.
Melt 60g butter in a small saucepan over medium heat.
Add the minced garlic, thyme, curry powder, grated ginger, and 1g salt to the melted butter; cook for 1 minute until fragrant.
Remove the saucepan from the heat and stir in the lemon zest.
Season the fish fillets on both sides with salt and black pepper.
Arrange the fillets on a rimmed baking sheet and pour the butter mixture evenly over the top.
Broil the fish for 5 minutes, or until the internal temperature reaches 63°C (145°F) and the flesh flakes easily with a fork.
Finish the dish by squeezing fresh lemon juice over the fillets and garnishing with dill fronds.
Chef's Notes
- Ensure your butter is softened but not melted when making the compound butter. This will allow the aromatics to meld without cooking them too aggressively.
- Don't overcrowd the baking sheet when broiling. Give the fish fillets enough space to ensure even cooking and prevent steaming.
- Keep a close eye on the fish while broiling, as it cooks very quickly. The thin fillets can go from perfectly cooked to dry in a matter of moments.
- Taste the lemon curry butter before spreading it on the fish and adjust salt and pepper as needed. The flavor should be vibrant and well-balanced.
- For an extra layer of flavor and visual appeal, consider adding a pinch of red pepper flakes to the butter mixture for a subtle heat.
Storage
Refrigerator: 48 hours — Store in an airtight container; fish is best consumed immediately.
Reheating: Warm gently in a 150°C (300°F) oven until just heated through to avoid toughening the protein.
