Grilled fish with Seville orange & rosemary butter
Sounds flash but so esay to make. During the Seville orange season (from January to February), use the spicy sour juice wherever you'd usually use lemon juice
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
- 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.
- 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
Recipe from olive magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/4145/
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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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- You get an online binder, where you can store all your favourite recipes and create menus.
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10 November 2007
bobby rated and commented on this recipe
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