Pan-Roasted Local Fish with Fingerling Potatoes & Caper Butter
A well-balanced dish that lets fresh local fish shine, with crispy skin and a bright caper butter to finish. Served alongside roasted fingerling potatoes and sweet peas, it’s classic, comforting, and full of coastal flavour.
Serves 4
Ingredients – Fish
| 4 | Local fish fillets |
| Or 1 whole 2lb | Local fish, head on, gutted |
| 1 tsp | Lemon juice |
| 1 cup | Neutral oil |
| Nova Scotia sea salt | |
| Freshly ground black pepper |
Ingredients – Vegetables
| 1 lb | Fingerling potatoes, halved |
| 8 oz | Green peas |
| 4 tbsp | Olive Oil |
Ingredients – Caper Butter
| 1/2 cup | Butter |
| 1/4 cup | Capers |
| 1/2 | Medium red onion, finely chopped |
| Juice of half a lemon |
Directions – Fish
1. Pat the fish fillets dry with paper towel, season with lemon, salt, and pepper.
2. Heat a heavy skillet over medium heat with a thin layer of oil. Cook the fish skin-side down for 5 minutes, until the skin is crisp. Turn and cook for another 30 seconds. Remove from heat and keep warm. If the fish is thicker, you can finish in the oven for several minutes until it’s cooked through to an internal temperature of 140°F.
3. To fry the filleted fish skin for dramatic presentation, heat 3/4 cup oil in a pan.
4. Curve the fish so it has the shape of capital letter C. Fry the fish until it is crispy on both sides and set aside.
Directions – Vegetable and Cape Butter
1. Preheat the oven to 400°F.
2. Toss the fingerling potatoes with olive oil, salt, and pepper. Arrange in a baking dish, cover, and roast for 20–25 minutes.
3. Uncover the potatoes, stir, and continue roasting for 20 minutes, or until tender and lightly golden.
4. To make the caper butter, melt the butter in a small pan over medium heat. Add the onion, capers, and lemon juice. Simmer briefly and remove from heat.
Plating and Presentation
1. When ready to serve, warm the potatoes and quickly sauté the peas with a little olive oil and seasoning. Arrange the vegetables on plates, top with the fish fillets, and spoon over the caper butter.
2. Place the crispy fish with head and tail so it sits on the plate next to the vegetables.
Local Source Guide
Fish: Afishionado Fishmongers Inc., Clearwater Seafoods Retail Stores, Comeau’s Sea Foods Ltd., Dory Mates’ Seafood Shop, Evan’s Seafood, Fisherman’s Market International
Produce: Local Source Market, Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms, Uprooted Market & Cafe
Salt: South Shore Sea Salt
Credits
Recipe provided by The Cable Wharf.
Photography provided by Michelle Doucette.