Fish Roasted With Capers and Lemon Butter

Yesterday was really hot. Today is really hot. Tomorrow will be really hot. So hot that it is hard to walk from your towel to the sea. So hot that every blind and curtain in the house is drawn to try and keep as much heat out as possible. So hot that every theatre in town is full with people watching movies just for a couple of hours in the air conditioning. And to top it all off - the bushfire commissioner announced a complete fire ban on the radio this morning, so no Australia Day BBQs. And we are still in quarantine with chicken pox!

So dinner needs to be quick and easy (which also fits my general post-holiday mood). Donna Hay is the go-to girl for quick and simple. If you don't own at least one of her cookbooks, I suggest you buy one. Nothing too hard, no long ingredient lists, nothing that needs a couple of days preparation and a few sub-recipes. This fish was delicious, and very low stress. Apart from buying the fish, all other ingredients were on hand. A great dinner in less than 30 minutes - and a good solution if your fish BBQ has just been cancelled.

Fish Roasted in Capers and Lemon Butter

from "Off the Shelf" by Donna Hay

4 x 200g firm white flesh fish fillets

2 tbls salted capers, rinsed

1 tbl finely grated lemon zest

1/2 cup finely grated parmesan cheese (I used about 1/4 cup)

60g butter softened

cracked black pepper

Preheat oven to 200C. Place the fish fillets in a baking dish lined with baking paper. Combine the capers, lemon zest, parmesan, butter and pepper. Spread the mixture over the fish. Bake for 20 mins or until the fillets are cooked and the topping is golden.