Crisp-skinned Fish with Mustard Butter

crispy skinned fish mustard butter

Crispy-skinned fish served atop chorizo and beans and dressed with a flavoursome mustard butter – this dish is as easy as it is delicious! 

We’ve actually been having a bit of a fish revival at our place as I’ve been racing against time (and when I say time, I mean daylight savings,) to revamp all my fish recipes, of which there are many.

crispy skinned fish with mustard butter on plate

I much prefer cooking fish to meat and I prefer eating it too, it’s healthier for a start. I don’t know about where you are but fresh fish is pretty much gold plated in these parts so I find frozen fillets a budget friendly option.

This dish is so easy to throw together, it’s fancy enough to serve to guests but yet simple enough for a weeknight dinner. The flavours just really pop!

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I am a total butter lover so my serve of mustard butter is very generous. Sadly in this pic, it’s also a little bit frozen – side note, if you freeze the butter, remember to take it out and let it thaw before serving! – don’t worry though yours will melt into a melty mustardy goodness. I promise. 

Are you a fan of fish? What’s your favourite foodie budget busting tip?

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Serves 4


¼ cup(60ml) olive oil

4 x 200g white fish fillets, skin on

2 (340g) chorizo sausages, chopped coarsely

250g cherry tomatoes, halved

 1 tin x 440g cannellini beans, rinsed, drained

200g baby spinach


125g butter, softened

2 teaspoons Dijon mustard

2 teaspoons wholegrain mustard

½ teaspoon sweet paprika

1 tablespoon finely grated lemon rind

1 tablespoon finely chopped fresh flat-leaf parsley

crispy skinned fish mustard butter 4

How to.

  1. Preheat the oven to 200C.
  2. First make the mustard butter.  Beat the butter in a small bowl with electric mixer until soft or pop in the Thermomix for 10 seconds on speed 4. Beat in remaining ingredients (or mix on 10 seconds on reverse speed 3 in the thermie,) and season to taste.  Form the mixture into a log, roll in plastic wrap and refrigerate or freeze until firm.
  3. Heat 2 tablespoons of the oil in a large frying pan and cook the fish, skin-side down, in batches, until skin is crisp.
  4. Transfer the fish, skin-side up, to a foil-lined oven tray and roast for 6 minutes or until fish is cooked as desired.  Remove the fish from oven, cover loosely with foil and let stand for 5 minutes.
  5. Meanwhile, heat the remaining oil in same cleaned large pan and cook the chorizo, stirring for 1 minute. Stir in the tomatoes and beans. Reduce heat and cook for a couple of minutes or until beans are heated through. Stir through the spinach until it starts to wilt and then season to taste.
  6. Serve bean mixture topped with fish and a slice of mustard butter.

Other info

Prep and cooking time: 20 minutes (plus refrigeration time)

TIP! You can tell fish is cooked by checking to see if the flesh is flaking away from the skin. A 180g to 200g fish portion should take about 6 minutes to cook, plus 5 minutes resting when cooked  in this style.

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