Nokx Majozi’s baked butterfish with herb crumb recipe
Majozi says this is ‘one of (her) all-time favourite ways to enjoy butterfish’.
“I love preparing this recipe so much!” chef Nokx Majozi says.
“One of my all-time favourite ways to enjoy butterfish is by baking it with a crispy herb crust. The fish is tender and flaky, and the herbs create such a beautiful, fragrant coating and a pleasant crunch.
“I love how simple yet elegant this dish is – perfect for when I want something light but flavourful.
“Whether it’s a weekend family meal or a quick dinner on a busy weeknight, this baked butterfish always feels like a special treat.
“I like serving it with a fresh salad or roasted vegetables for a complete, satisfying meal.”
Baked butterfish with herb crumb
Ingredients:
(Serves 4)
60g unsalted butter
60g panko breadcrumbs
Small bunch of parsley, chopped
Small bunch of lemon thyme, leaves picked
1 lemon, zest and juice
35g Parmesan, finely grated
4 butterfish steaks (or black cod fillets)
1tbsp vegetable oil
Sea salt and black pepper
Method:
1. Preheat the oven to 200°C/fan 180°C.
2. In a small pan over a low heat, add 30 grams of the butter. Remove from the heat as soon as it has melted and leave to cool for a few minutes.
3. In a small bowl, mix the breadcrumbs, parsley, lemon thyme, lemon zest, Parmesan, the just-melted butter and a good pinch of pepper.
4. Season the steaks with a little salt on one side. Heat an oven-proof frying pan over a medium–high heat, add the oil and place the steaks seasoned side down into the pan. Fry for about four to six minutes until there is a good colour on the underside of the fish, then take the pan off the heat.
5. Using a spatula, carefully turn over the fish so the cooked side is facing up and divide the breadcrumb mixture between the four steaks.
6. Place the pan in the oven for five minutes until the herb crust is golden. Transfer the fish onto individual plates.
7. Add the remaining 30 grams of butter and the lemon juice to the pan and use a wooden spoon to scrape up any toasted bits of fish and herb crust. Drizzle the lemon-butter sauce over the fish to serve.
The South African Cook Book: Authentic flavour-packed recipes from Cape Town to Durban by Nokx Majozi is published in hardback by Bloomsbury Publishing, priced £26. Photography by Yuki Sugiura. Available now.