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