Name: Pan fried fish with lime and coriander butter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup ballantyne olive oil spreadable butter, softened; finely grated zest 1 lime; 1 tablespoon finely chopped coriander; 1 clove garlic, crushed; 1 tablespoon canola oil; 4 skinless white fish fillets; Noodle salad; 100 gram vermicelli noodles, soaked in boiling water; 1 cucumber, halved, thinly sliced; 1 carrot, julienned; 1/4 cup coriander leaves; 2 green onions, thinly sliced; 1 long red chilli, thinly sliced; 2 tablespoon sweet chilli sauce; 2 tablespoon fish sauce; juice 1 lime

Pan fried fish with lime and coriander butter

Deliciously moist and tender pan fried fish with a fresh lime and coriander butter. Tasty, fresh and wholesome - perfect for dinner any night of the week!

Serves 4

Prep

10M

Cook

Total

15M

Skip to Recipe

Ingredients

1/4 cup ballantyne olive oil spreadable butter, softened

finely grated zest 1 lime

1 tablespoon finely chopped coriander

1 clove garlic, crushed

1 tablespoon canola oil

4 skinless white fish fillets

Noodle salad

100 gram vermicelli noodles, soaked in boiling water

1 cucumber, halved, thinly sliced

1 carrot, julienned

1/4 cup coriander leaves

2 green onions, thinly sliced

1 long red chilli, thinly sliced

2 tablespoon sweet chilli sauce

2 tablespoon fish sauce

juice 1 lime

Method

1.In a small bowl, combine butter, lime zest, coriander and garlic. Mix well and season to taste.

2.In a large non-stick frying pan, heat oil on high. Cook fish 2-3 minutes, each side, until flesh flakes when tested with a fork.

3.Meanwhile, make noodle salad: In a large bowl, combine noodles, cucumber, carrot, coriander, onion and chilli. Dress with combined sauces and juice.

4.Serve each fish portion topped with a dollop of flavoured butter and accompany with noodle salad.

Flavoured butters are a fast and easy way to dress up simple pan fried seafood, chicken and steaks. Try other combinations such as mustard and rosemary butter with barbecued beef steaks, lemon grass and chilli butter with grilled prawns or lemon and thyme butter with grilled chicken breast.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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