Baked Salmon and Cod with Pan-Seared Shrimp in Herb Butter
Ingredients
- 200 g (7 oz) salmon fillet
- 200 g (7 oz) cod fillet
- 200 g (7 oz) large shrimp peeled and deveined
- 300 g (10.6 oz) baby potatoes
- 30 ml (2 tbsp) rapeseed oil
- Salt and pepper to taste
- 50 g (3.5 tbsp) unsalted butter softened
- 1 tbsp fresh dill finely chopped
- 1 tsp lemon zest
Instructions
1. Preheat oven to 200°C (400°F) Line baking sheet with parchment paper
2. Boil baby potatoes in salted water until tender about 15 minutes Drain and set aside
3. Mix softened butter dill lemon zest and pinch of salt in small bowl Set aside
4. Season salmon and cod with salt and pepper Place on baking sheet
5. Spread herb butter evenly over fish
6. Bake 12-15 minutes until fish flakes easily with fork
7. Heat 15 ml (1 tbsp) oil in skillet over medium-high Add shrimp cook 1-2 minutes per side until pink Remove shrimp
8. Add remaining oil and potatoes to skillet Toss 2-3 minutes until golden
9. Serve fish with potatoes and shrimp Garnish with fresh dill
Tools
- oven
- baking sheet
- parchment paper
- pan
- wooden spoon
- cutting board
- knife
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