Steamed Fish With Potatoes and Anchovy Butter

• servings: 2 servings
• total time: 1 hour

Ingredients

1½ lb. small potatoes (such as creamers), halved

2 tsp. extra-virgin olive oil

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

Freshly ground pepper

2 Dover sole or flounder fillets (4–7 oz. each)

½ cup (1 stick) unsalted butter

5 oil-packed anchovies, finely chopped

¼ cup drained capers

1 medium lemon, halved, divided

Finely chopped chives (for serving)

Directions

Pour water into a medium heavy pot to come 1" up sides. Scatter 1½ lb. small potatoes, halved, over a heatproof plate that fits in pot with at least a ½" gap around sides. Drizzle 2 tsp. extra-virgin olive oil over; sprinkle with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and season with freshly ground pepper. Toss to coat. Scrunch up a large sheet of foil to create a rope and coil around inside of pot; sit plate on top (it should not be touching the water). Set pot over high heat; bring water to a boil. Reduce heat to medium-high (you want to maintain a simmer); cover. Steam potatoes until fork-tender, 25–30 minutes.

Season 2 Dover sole or flounder fillets (4–7 oz. each) all over with salt. Carefully uncover pot and arrange fillets over potatoes (it’s okay if there is some slight overlap). Cover pot and steam until fish is cooked through, about 4 minutes.

Meanwhile, heat ½ cup (1 stick) unsalted butter in a small saucepan over medium, stirring constantly, until it foams, then browns, about 4 minutes. Immediately remove from heat and stir in 5 oil-packed anchovies, finely chopped, and ¼ cup drained capers. Squeeze in juice from ½ medium lemon, season with salt and pepper, and stir anchovy butter to combine.

Uncover pot and, using kitchen towels to prevent burns, carefully remove plate. Very carefully tip plate on its side above pot or sink to drain off excess moisture. (You can tip plate and use a paper towel to blot away any excess water.) Drizzle warm anchovy butter over fish and potatoes (you might not need all of it) and top with finely chopped chives. Serve with remaining lemon half for squeezing over and any extra anchovy butter.