Fish Roll with Compound Butter by Alton Brown
Elevate your seafood dining experience with Alton Brown's Fish Roll with Compound Butter, a culinary masterpiece that's as elegant as it is flavorful. This recipe features tender, flaky white fish fillets—like cod, haddock, or sole—rolled with a zesty blend of Dijon mustard, fresh parsley, and lemon zest, then tied off with kitchen twine for a beautifully compact presentation. After a quick pan sear for golden edges, the rolls are baked to perfection and crowned with a luxurious compound butter infused with garlic, fresh dill, and lemon juice. The result? A sensational harmony of bright citrus, aromatic herbs, and rich butter that melts over the fish for ultimate indulgence. With just 35 minutes from prep to plate, this dish is ideal for impressing guests at dinner parties or adding a touch of gourmet flair to weeknight meals. Serve with a side of roasted vegetables or a light salad to complete this restaurant-quality experience at home.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, haddock, or sole)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 2 teaspoons Dijon mustard
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 cup Unsalted butter, softened
- 2 cloves Garlic, minced
- 1 tablespoon Fresh dill, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 4 pieces Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Season the fish fillets on both sides with salt, black pepper, and lemon zest.
Spread a thin layer of Dijon mustard over each fillet, then sprinkle with freshly chopped parsley.
Roll each fillet tightly from one end to the other and secure with a piece of kitchen twine to hold its shape.
In a skillet over medium-high heat, add olive oil and sear the fish rolls for 1-2 minutes on each side until lightly browned.
Transfer the fish rolls to a baking dish and bake in the preheated oven for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the compound butter by mixing the softened unsalted butter with minced garlic, chopped dill, and lemon juice in a small bowl. Stir until well combined.
Transfer the compound butter to a sheet of plastic wrap, shape it into a log, and refrigerate for 5-10 minutes until firm but spreadable.
Remove the fish rolls from the oven and let them rest for a minute. Cut and remove the kitchen twine before serving.
Top each fish roll with a slice of compound butter and garnish with additional herbs if desired. Serve immediately.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 1.1 g | 0% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
