Fish Fillets in Lemon Butter

    (370)
    45 minutes

    There's nothing better than a simple fillet of fish baked in a lemon butter sauce. Serve with a side of rice or pasta and a crisp green salad.


    394 people made this

    Ingredients
    Serves: 6 

    • 125g butter
    • 1 lemon, juiced
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon dried parsley
    • 3 cloves garlic, minced
    • 6 fillets white fish
    • 2 tablespoons lemon pepper

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes and garlic. Bring to a boil. Cook and stir about 10 minutes until thickened.
    3. Arrange fish fillets in a single layer on a medium baking tray. Cover with 1/2 the butter mixture and sprinkle with lemon pepper. Cover with foil.
    4. Bake 15 to 20 minutes in the preheated oven until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (370)

    Reviews in English (273)

    DeanKilgour
    0

    Tried it on a Lemonfish I caught the night before,came out superb. Definitely making this again.  -  23 Dec 2016

    DavidLloyd
    0

    I cheated a little because I hadn't got parsley or lemon pepper. I used fresh coriander in place of parsley, and the zest of the lemon with lots of freshly ground black pepper to replace the lemon pepper. A lovely zingy flavour that worked well with the very meaty trevally. It would work well with oily fish too.  -  05 Nov 2016

    by
    247

    Very good flavor! I used pollock filets, which were fairly thin. But so many reviewers recommended a longer cooking time, that I cooked them for 30 minutes just to be sure. I served this with a flavored rice mix and french-cut green beans. It's easy enough for a weeknight dinner, but looks special. Thank you, Matthew! A word to the wise: Because of the lemon juice, DO NOT use a Teflon-coated (i.e. non-stick) baking sheet or it will absorb the fish smell and flavor. Use glass if you can.  -  04 Jan 2004  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate