Roasted King Fish In Butter With Provençal Sauce
Make herbed butter: add parsley, paprika, lemon zest & juice, S & P to softened butter
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Mix to combine
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Place your fish fillet on a greased sheetpan or casserole dish, rub with herbed butter and then roast
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Make Provençal sauce/salsa- heat pan and add butter and olive oil
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Add garlic, lemon zest, chili flakes, and thyme and sauté until fragrant- approx 1 min
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Add the anchovy paste, tomatoes, capers, olives, wine vinegar and cook a few minutes until tomatoes have softened a bit
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Stir in the parley and then it’s ready to serve - season with salt and pepper as needed
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Fish is done when it’s opaque and flakes easily at its thickness part
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Serve with the buttery pan sauce
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And with the Provençal sauce spooned over it or on the side
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Recipe details linked
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