Julia Turshen’s Broiled Fish with Garlic-Parsley Butter [95]

Broiled Fish with Garlic-Parsley Butter

  • Servings: 4
  • Difficulty: easy
  • Print

Broiled Fish with Garlic-Parsley Butter

Adapted from “Small Victories” by Julia Turshen, pg202 “Broiled Anything with Garlic + Parsley Butter”

Verdict: This dish seems so plain and simple, but wow, the butter mixture adds so much flavour and dimension to a otherwise plain fish. I’m going to try this butter mixture on prawns next.

Cookbook Review: Before joining Food52 Cookbook Club, I had never use this cookbook, did not pick it up in the library and was not even aware of Julia Turshen.  Since this cookbook is the book of the month of May, I browse through it and was not impressed and couldn’t understand why the facebook group had chosen this to cook from. The ingredients look simple, though I must say I always love to try recipes with not more than 7 ingredients, and pictures of the dishes seems … plain. I struggled to find a recipe to contribute to the cooking club and decided to give the book another chance. Well, I felt sorry for doubting Julia! After reading through the book a second time, I found several recipes that I wanted to try.  My favourite part of the book are “some things to keep in mind” and the “spin-off” section that accompanies each recipe.  For example,  the “Broiled Anything with Garlic + Parsley Butter” recipe, Julia gave alternatives such as using prawns instead of fish, or using the same spread to make garlic bread, or adding other ingredients into the spread. Like what Julia said in the book, “evey recipe is also accompanied by a number of spin-offs, which are thoughts on how to turn that small victory into many other things besides the main recipe. In other words, if you cook this thing, you can also cook all of these things“. With this basic recipe, I can think of numerous others that I can use the butter spread.

Julia Turshen had wanted to write a cookbook “the goal of which is to demonstrate that cooking doesn’t have to be complicated to be satisfying, or over-the-top to be impressive” , true to her words, this recipe is exactly that – plain and simple, yet impressive in its flavour.  The recipes are basic recipes with many adaptations. Small Victories is a wonderful book and I would recommend this book to any novice cooks. Good review from this site.

Recipes:  “Aunt Renee’s Chicken Soup” in Vogue

Facts: Parsley is not for garnishing only. This slightly peppery and bright herb is so much more than a bit of green on the side of the plate. Parsley acts as a breath freshener and has anti-inflammatory properties and is a great source of vitamin C, calcium, iron and fiber.


  • 4 tbsp/55g unsalted butter, room temperature
  • 1 large garlic clove, minced
  • 1 small shallot, minced
  • small handful of fresh Italian parsley leaves, finely chopped
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 1 tbsp extra-virgin olive oil
  • 450g haddock


  1. Combine butter, garlic, shallots, parsley, salt and lemon zest in a bowl and mix well using a fork. Beat with a wood spoon until the mixture becomes smooth and incorporated.
  2. Pre-heat the oven (broiler) to high about 230C. Line a baking tray with foil and drizzle with a little olive oil.
  3. Arrange the fish on the tray and sprinkle lightly with salt. Spread the butter mixture over the fish (see below). Broil for 10 minutes or until the fish flakes easily. If you are using flounder, it can be ready in 5-7 minutes.
  4. Squeeze lemon juice over the fish. Serve immediately.


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