Butter poaching is the method many fish restaurants use to cook their fish in the Durban area. Here I’ve adapted the basic method to prepare a family meal of fish and vegetables which would be a great dish for serving on Good Friday.
Prep time 10 minutes/Cook time 30 minutes/Serves 4
Ingredients:
60ml (¼ cup) dry white wine
14 tbsp good quality salted butter
1 garlic clove, smashed
1 sprig fresh thyme
600g (4 cups) assorted vegetables (eg carrots, parsnips, baby potatoes and/or courgettes (zucchini))
4 (170g [6 oz]) skinless firm white fish fillets, such as barramundi, cod, halibut, sea bass or grouper
salt and freshly-ground black pepper, to taste
flaky sea salt, to garnish
Minced fresh parsley, for serving
Lemon wedges, for serving (optional)
Method:
Pre-heat your oven to 175C (155C fan/350F).
Pour the white wine into a large high-sided frying pan and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to melt slowly.
Once the butter has melted, add the vegetables, then gently toss to coat with butter sauce.
Poach for about 5 minutes, then use a slotted spoon to transfer the vegetables to a roasting tin then transfer to your pre-heated oven to finish cooking in the oven (leave the garlic and thyme behind). The cooking time will vary depending on the vegetables used and their size. Check after 10 minutes — they’ll be done when the tines of a fork can easily pierce the centre.
Carefully sit the fish fillets in the remaining butter sauce. Season with salt and black pepper, then swirl the pan around so butter coats the top of each fillet. Adjust the heat to keep the butter just below a simmer in order to prevent it from breaking. Allow the fish to poach slowly until it becomes opaque (about 5 minutes). Thicker fillets may be flipped over to finish cooking on the other side.
Spoon the roasted vegetables on to a plate, then carefully place a fish fillet over the top. Drizzle some of the butter sauce around the plate, then sprinkle the fish with flaky sea salt and parsley.
Serve with lemon wedges on the side if desired.
