bohemianwanderer – This roasted fish with caper butter and charred cabbage is a delicious and easy-to-make dish perfect for a weeknight dinner. The fish fillets, paired with the savory butter, tender cabbage, and a burst of citrus, create a balanced and satisfying meal. The recipe is simple enough for a quick prep and cook time. Yet rich in flavors that elevate the humble ingredients.
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The key to this dish is the caper butter, which combines anchovies, garlic, capers, lemon zest, and fresh herbs for a punch of flavor. This compound butter is generously spread over both the fish and cabbage, adding a salty, savory depth that enhances the entire meal. The cabbage, roasted with onions, olive oil, and lemon juice, provides a smoky, slightly charred base that complements the delicate fish.
The cooking method is easy and efficient—everything is cooked in one roasting tray, making cleanup a breeze. With a prep time of just 10 minutes and a cooking time of about 30 minutes. This dish is ideal for a busy evening when you want something quick, healthy, and full of flavor.
How to Make Roasted Fish with Caper Butter and Cabbage
Start by heating your oven to 220°C (200°C fan)/425°F/gas mark 7. Prepare the caper butter by placing garlic cloves, anchovies, capers, and most of the chives in a mini chopper. Blitz the ingredients until finely chopped. Add lemon zest, butter, and season generously with sea salt and black pepper. Continue blitzing until the butter is smooth. You can make this ahead of time and refrigerate it for later use.
Next, prepare the cabbage by trimming the base and removing the core. Shred the cabbage finely. Slice the onions into thin half-moons. Toss the shredded cabbage and onions in a large roasting tray with olive oil, lemon juice, and a good seasoning of salt and pepper.
Place the fish fillets on top of the cabbage mixture. Spoon some of the prepared caper butter over the fish fillets, then dot the remaining butter over the cabbage. Cut the remaining lemon half into thin slices and place these around the fish and cabbage. Scatter the remaining capers on top for an extra burst of flavor.
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Roast the dish for 16-20 minutes, basting halfway through with the buttery juices from the tray. The fish should be tender and flaky, and the cabbage will have a slightly charred, crispy texture. Once done, finely chop the remaining chives and sprinkle them over the dish before serving.
This dish is a great balance of flavors—salty anchovies, tangy lemon, briny capers, and the richness of butter, all brought together with the freshness of the cabbage and herbs. It’s an easy, flavorful way to prepare fish, with minimal fuss and maximum taste. Perfect for those who enjoy simple yet elegant meals that can be made in one pan.
