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Are you cutting down on your salt intake? Have you ever tried Herbamare? It’s a brilliant blend of celery, leek, watercress, onions, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme and kelp, all grown organically, and has been a staple in Europe and my family for decades.

White Fish with Lemon Brown Butter and Roasted Potatoes

Lemon Brown Butter Fish and Roasted Potato

Fish

  • 2 T flour
  • 2 T chopped dill (optional)
  • Herbamare sea salt and freshly ground black pepper
  • 1 1/2 lbs fish fillets, cut in half; turbot, haddock, cod
  • 1 T olive oil

Preheat oven to 200F.

Mix flour, dill, Herbamare and pepper on a plate or in a bag. Dip fillets into mixture.

Heat a large pan on medium-high heat and add oil. Add fish and sauté a few fillets at a time for a minute per side, then place in the oven to keep warm. Continue with the remainder of the fish, keeping it warm on a platter in the oven until needed. Do not clean pan.

Lemon Brown Butter Fish and Roasted Potato

Herbed Bread crumbs

  • 1 c fresh bread crumbs, baked at 350F for five minutes or until golden
  • 1/2 t each dried oregano, tarragon
  • 2 T chopped parsley
  • 1 T unsalted butter or olive oil

Add all ingredients to the pan used to cook the fish and toss for a minute or two until browned. Transfer to an ovenproof dish to keep warm while making the Lemon Brown Butter.

Lemon Brown Butter Fish and Roasted Potato

Lemon Brown Butter

  • 3 T unsalted butter
  • 1 T capers
  • 2 t lemon juice
  • Herbamare sea salt

Heat pan to medium high and add butter. Stir for about 2 minutes until the butter turns brown, then add capers and lemon juice.

Spoon lemon brown butter over fish, sprinkle with bread crumbs and serve. Serves 4.

Roasted Potatoes

  • 5 medium potatoes, cut into chunks
  • 1 T olive oil
  • 1 t each paprika, sumac, Herbamare sea salt

Preheat oven to 400F. Mix all ingredients. Roast potatoes for 45 minutes until done. Serve with this ketchup.

White Fish with Lemon Brown Butter and Roasted Potatoes Print Ready Recipe

Lemon Brown Butter Fish and Roasted Potato

Final notes:

  • Inspiration for the fish recipe is from Lucy Waverman’s haddock recipe.
  • Thanks to Susie Martin for recommending this version of Roasted Potato.
  • To make these irresistible breadcrumbs, I used the heel of a Portuguese bread—a stale one, of course. 
  • June is Herbamare promotion month—If you haven’t already guessed. Get a jumbo-sized container at Costco and check out the recipe ideas @AVogel_ca and  “How do you #Herbamare?” 
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