Angel fish is a regular dish in our house. It is one of a few fishes we eat the most and over the years I have learned to make it several different ways. This however, is by far my favorite way to prepare it. It is lemony, garlicy, very delicious and stays moist even when reheated the next day.
This recipe is very rich as it uses butter and cream, so if you do make it, serve it with something light such as a simple garden salad. It is also a perfect dish for those who are on the carb conscious side of life.
There are however a few things to remember when trying out this recipe. Firstly, margarine will simply not work. It just wont taste the same. Look for butter where the only ingredient is cow's milk. Some popular butter brands which are available in most shops in Windhoek are Choice, Lurepark and Mooi River. Rama, Stork, d'lite and Butro are all margarine's which wont be great in this recipe. Secondly, use fresh parsley. The dried stuff simply will not bring the freshness which is desired in this recipe. You can use fresh dill as well. Lastly, you can absolutely skip the cream, but I do recommend that you use it because it adds moisture to the fish.
If you do make this, please don't forget to send me a pic or tag me on my Instagram page with the hashtag #ICookCheroldineCooks.
Happy cooking everyone.
2x Angel fishes, descaled and butterflied
1/3 cup butter
1/4 cup cream
2-3 tbsp crushed garlic
2 tbsp fresh parsley, finely chopped
Salt & Black pepper to taste
1. Preheat oven to 200deg.
2. In a small sauce pan over medium high, melt butter and add garlic. Fry for 2-3 minutes and add cream. Let it simmer for 5 minutes.
3. With the heat off, add the parsley and lemon juice and stir well together. Season with salt.
4. Season the fish well with salt and pepper and place in an oiled pan.
5. Pour the lemon garlic butter sauce over the fish and bake for 15 minutes.
6. Remove from oven and serve