Roasted Butterfish and Buttery Potatoes Recipe

Directions

1. Combine the ingredients for the brine in a small pot, and bring to a boil. Once it begins to boil, turn heat off and let cool. Transfer to a heat-safe container and chill.
2. Score the butterfish a couple of times on each side, down to the bone.
3. When the brine is cold, place scored butterfish in a large ziplock bag, then carefully pour the brine over the fish. Seal the bag, and brine the fish in the refrigerator for at least 40 min, but up to 2 hours. Do not brine overnight. Take the bag out of the fridge and let come to room temperature before cooking.
4. Preheat the oven to 425°F.
5. Cut the potatoes into small ½ inch cubes. In a large skillet, melt 2 tablespoons of butter over medium high heat. Add the rosemary to the butter for about a minute until fragrant. Add in the potatoes, season with salt & pepper, and toss to coat. Sauté for 2-3 minutes, to begin cooking the potatoes, then place in the oven for about 10 minutes. Take the potatoes out of the oven, spray a circular rack with nonstick spray and carefully place it over the potatoes.
6. Cut the remaining 2 tablespoons of butter into small cubes. Remove the butterfish from the brine and pat dry before laying on the rack.
7. Place a couple of cubes of butter on each fish, then place the pan in the oven for about 10 min.
8. Carefully remove the pan from the oven and drizzle olive oil over the fish. Return pan to the oven and roast for another 5-7 minutes until golden.