Apollo Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Trim any thin edges so the fillets cook evenly.

Make marinade

In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic (finely mince the 2 cloves), smoked paprika, ground cumin, honey, 1 tsp sea salt and 1 tsp black pepper until combined.

Place the fillets in the bowl or a resealable plastic bag and turn to coat thoroughly. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes to avoid 'cooking' the fish).

Preheat the oven to 400°F (200°C) if roasting, or heat a nonstick skillet over medium-high heat if pan-searing.

Cook fish (oven option)

Arrange the marinated fillets skin-side down (if skin-on) on a parchment-lined baking sheet. Roast at 400°F (200°C) for 10–14 minutes depending on thickness, until the fish is opaque and flakes easily with a fork (internal temperature 135–140°F / 57–60°C).

Cook fish (stovetop option)

Heat 1 tbs olive oil in a large nonstick or stainless-steel skillet over medium-high heat. When hot, add the fillets and cook without moving for 3–4 minutes until a golden crust forms, then flip and cook another 2–4 minutes until opaque and cooked through. Reduce heat if the exterior is browning too quickly.

While the fish rests, prepare the sauce. In a small saucepan over medium-low heat, add the butter and let it melt slowly without browning.

Add the white wine (or vegetable broth) and simmer 1–2 minutes to reduce slightly, scraping the pan to loosen any browned bits if you pan-seared the fish.

Stir in lemon zest, orange zest, 1 tbs lemon juice, capers, chopped parsley and dill. Cook another 30–60 seconds to marry the flavors. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, or adjust to preference.

Turn off the heat and keep the sauce warm. If desired, whisk quickly to slightly emulsify for a glossy finish.

Plate the fish onto warmed plates. Spoon the citrus herb butter sauce over and around the fillets.

Arrange a small handful (about 1 cup) of microgreens or baby arugula beside the fish, drizzle with 1 tsp extra virgin olive oil and a light pinch of salt if desired.

Garnish with lemon wedges and serve immediately while warm.