Grilled fish with Seville orange & rosemary butter

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olive magazine

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1. Heat the grill to its highest setting. Whizz together the butter, anchovies, rosemary, orange zest and juice. Smear a little over each fish fillet and grill until just cooked.
2. Meanwhile, make a sauce by putting the rest of the butter mixture in a small pan and heat gently, whisking all the time. Season, if necessary. Serve with couscous.

Know-how

Sounds flash but so easy to make. During the Seville orange season (from January to February), use the spicy sour juice wherever you'd usually use lemon juice.

Per serving

354 kcalories, protein 29.8g, carbohydrate 3g, fat 25 g, saturated fat 13.9g, fibre 0g, salt 1.76 g

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Ingredients

• 50g butter
• 6 anchovies fillets
• 2 sprigs of rosemary , leaves chopped
• 1 Seville orange , zest grated and juiced (or the zest and juice of ½ small orange and ½ lemon)
• 2 x 150g white fish fillets (such as Dover sole)
• couscous to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 mins

Ingredients

• 50g butter
• 6 anchovies fillets
• 2 sprigs of rosemary , leaves chopped
• 1 Seville orange , zest grated and juiced (or the zest and juice of ½ small orange and ½ lemon)
• 2 x 150g white fish fillets (such as Dover sole)
• couscous to serve

Per serving

354 kcalories, protein 29.8g, carbohydrate 3g, fat 25 g, saturated fat 13.9g, fibre 0g, salt 1.76 g

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