Roasted Lemony Fish With Brown Butter, Capers and Nori Recipe (2024)

Flounder fillets. Put 3 T butter in pan and set pan in 425 oven. When butter has begun to brown, add flounder fillets seasoned with salt and pepper and bake until fish is cooked through, about 8-10 mins. Remove from oven, squeeze lemon over fish. Spoon some brown butter over each fillet as it's plated and scatter capers on top. Skipped the nori oil because too fussy for a quick meal. Not as complicated an approach as this recipe but saves on pans to clean up and streamlines the process.

RE: Nori Sheets vs seaweed snacks - same thing. Nori is a red alga/seaweed that turns dark after drying. The sheets, apart from serving to wrap sushi, can also be nibbled. (They taste quite nice on their own.)The recipe calls for crumbling: if your sheets are crumble-resistant (unlikely), fold and then julienne them.

475F is very hot for olive oil. Mine smoked a lot.

Nori sheets and nori snacks are not the same thing. Nori snacks are salted and some are seasoned with sesame oil, nori sheets are not additionally salted or seasoned.

I am mystified why this dish needed the dried seaweed oil. It was overkill in my opinion, adding a distractng fishy undertone to the brininess of the capers. Worse, my kids didn't like the dish at all -- and I agree adding a fishy oil to a piece of fish masks the delicate flavor of the fish and makes it seems as if the fish is, well, just fishy tasting, I'd make this again, but skip the seaweed sheets.

If you are not keen on Nori, try a fresh basil-Parmesan pesto instead. (Store prepared in refrigerator section is fine). It’s bright tasting. Add remaining butter, capers and lemon squeeze before serving. Delicious.

To me, 1/2 of oil and 1/2 stick of butter sounds like a lot of fat. Anyone have success using less oil?

If, like me, you’re a fan of furikake, and keep it in your pantry I’m thinking that several sprinkles of your favorite blend could sub in for the nori if you’re building dinner from what’s on hand.

Half a cup of olive oil and 4 TBSP of butter?

Variation. Instead of bringing out the blender to make nori oil, strew some wakame seaweed from the package among the fish fillets. The amount is up to you, but wakame mellows beautifully during roasting, and takes on a nutty depth that will complement the fish (and the lemon) beautifully.

I made this with the butter, lemon and caper sauce. You just can’t go wrong with that. I made the nori sauce as well. But I didn’t use it. I wasn’t impressed by its taste or the way it looked, so I did t want to risk it on $30 worth of good fish. So I guess this recipe is not a keeper for me. First time for everything.

We made this and loved it. The nori oil is delicious. But the overall dish was too oily. So we will do it differently next time by grinding the nori into a powder, or as close to a powder as possible, and simply adding it to the butter and caper sauce. That will eliminate a 1/3 cup of oil while still retaining the nori flavour. We also made the butter ahead of time, which was a good idea because the fish cooked quickly and was ready as soon as it came out of the oven.

@H Gee: The Nori sheets at Costco ARE treated with sesame oil. RE: Salt - the degree of salting is variable, but it's typically pretty low (Nori,like many other types of seaweed, naturally contains sodium as monosodium glutamate - first discovered in seaweed - which maintains the alga's internal osmotic pressure in the presence of salt water.(Crustaceans similarly employ glycine, which is why shrimp and lobster meat is sweet.)

I agree with the other reviewers who pass on the nori oil. It was a hassle to make and messy. My dish did NOT look like the cover photo, mostly because the nori oil coated the fish in black. For the effort it didn't add to the taste. Also agree that the amounts of oil and butter is a lot. I like some of the other suggestions to add a pesto instead or just leave out the nori oil altogether.

Cooked exactly as directed. Totally delicious. I used Seaweed snack sheets - very different than Nori. They’re often coated in oil and seasoning and the flavor is more umami than fishy or briny. The seaweed snack oil was DELICIOUS and I’m going to use it for TOFU now. I cooked the capers in the brown butter tip they were kinda of cooked and also most crispy and they were amazing. Really good recipe. Will make again and again.

I wish I would have read some of the reviews - but this is not a repeat for me. It didn't have enough flavor. I used a strong cut of cod and it was too bland especially for the work of making the nori oil.

i made this with Mahi Mahi last night. They were thick fillets that I cooked at 400 in a countertop convection oven for about 10 minutes. Came to about 135 internal temp. I tried the Nori sauce and in my vitamix blender, it just was not going to happen — not enough volume to blend anything. Made more of a nori mess than sauce. So I set it aside and made the rest of the recipe. it was delicious.

Does anybody have an internal temp for the fish? I made this and it tasted so good (flavor wise…) but I followed the time and temp recommended and the fish turned to rubber. I live in Colorado so things cook differently up here…but I REALLY messed this up.

Has anyone made this with mahi-mahi...wondering if the sauce would work well and what timing adjustments might need to be made. Thanks!

I appreciate the attempt to add umami but seaweed oil is indeed too much fuss and overall too much oil for my personal taste. Since I always have snack seaweed around, I would either chop them up to sprinkle on top or simply use furikake before serving next time

We had orange roughy, which worked well. We mixed together he parsley, capers, and olive oil and poured it over the fish with sliced lemons before baking it at 425. Browned butter was added before serving. The fish seemed to pick up added taste.

I didn't have nori on hand, but I like the flavor of dried fenugreek leaves with fish, and I had that available. So, I combined powdered dried fenugreek with the olive oil, salt, and pepper to replace the nori oil. The flavor complemented the others very well.

Suggest using a neutral oil with the nori instead of olive oil. My fruity olive oil completely overpowered the nori flavour; not sure it really added anything to the dish, even if it looked awfully pretty.

Dreadful dish. I have an emergency call into my periodontist to get rid of the nori stuck in between my teeth and it which added nothing to the dish

I didn't make the nori oil & left out the capers (don't like them) and parsley (didn't have any). I used the hint to put some wakame around the fish while roasting. It was very good!! Will definitely make it again.

Used full 1/3 cup seasoned nori snacks, crumbled by hand and stirred in with less than 1/4 cup olive. Extra olive oil went on fish. Followed Melissa's plan, with 1 1/3 pd cod for 4 and some baby bok choi nestled in the baking sheet. Nori oil gave great flavor and color, with brown butter-capers a bonus flavor. W/ rice and Caprese salad, because it's September. Good reviews at home.

7/17/22: Others': If you are not keen on Nori, try a fresh basil-Parmesan pesto instead. It’s bright tasting. Add remaining butter, capers and lemon squeeze before serving. Delicious. > lounder fillets. Put 3 T butter in pan and set pan in 425 oven. When butter has begun to brown, add flounder fillets seasoned with salt and pepper and bake until fish is cooked through, about 8-10 mins. Remove from oven, squeeze lemon over fish. Spoon some brown butter over each fillet and scatter capers on top.

Skip the nori oil. I have a Vitamix and food processor and the nori is impossible to chop even with doubling it. Most home cooks don't have the fancy food processor they use in there NY times kitchen

Had with cod - not usually a cod fan. Sauce makes this dish. Oil didn’t add anything to this and won’t use again. Butter sauce is enough.

After reading the comments I was a bit afraid to make this. I shouldn't have been. Really good. I used a thick piece of cod. Key was using a Korean nori roasted in olive and sesame oil. Super crispy and tasty. Used immersion mixer to blend with oil. Rather than serving with bread or rice, I served this with Sam Sifton's Sauteed Baby Bok Choy. Perfect. The taste of the fish came through enhanced by the butter and the nori oil and the bok choy continued the Asian theme.