Angelfish is definitely one of my favourite fish varieties. It’s an easy to cook fish to which just about any flavour can be added and it has a great texture. I enjoy it simply pan fried with a generous squeeze of lemon juice and a good sprinkling of sea salt. This way the flavour of the fish can be enjoyed at its best.
When I do jazz it up a bit, I like to prepare a butter sauce – there’s nothing like a rich and flavourful butter sauce to accompany fish. I reduced about a cup of orange juice and then whisked a decent helping of butter into it. I also added some chilli, but it’s not necessary. Herbs like rosemary, thyme or dill can be added too. Just make sure you have enough butter sauce, because it’s not only good on fish, but also on potatoes!