The quickest, simplest and sometimes best way to prepare fish fillets. You can bake it or even barbecue it. Tastes great either way!
- Rated on - 19 May 2015
This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute the garlic or else it will taste too raw, even after it's baked. I have used this sauce for almost all types of fish- true cod, halibut, basa, tilapia, sole, trout, and salmon. All tasted superb. ALWAYS increase the garlic. For 4 filets, I use 3 large cloves, 3-4 tablespoons butter and 2 tablespoon lemon juice. Just make sure you always have less lemon juice than butter or else it will taste too lemony -even when doubling/tripling it. For a large filet of salmon, I triple the amount. Lightly salt and pepper the fish for more flavor and I sometimes add 2-3 tablespoon of buttered bread crumbs or finely crushed (buttered) ritz crackers for an extra crunch. And of course, fresh parsley is better than dried and use real butter, never margarine. 3 stars for original recipe, 5 stars for slight alterations. Simple and flavorful marinade that still lets the flavor of the fish shine through. TIP- do NOT bake for 30 min, especially tilapia, which is so thin. High temperature, quick cooking time is a rule of thumb for all fish. For this, I did 400 degrees, for 10-12 min (at most!). If filets are super thin, try 8-10 min. - 21 Feb 2007 (Review from Allrecipes USA and Canada)
This is my recipe and I just wanted to add a note here for everyone that you can substitute the butter for 1 tbsp of extra virgin olive oil and it tastes great! - 29 Aug 2005 (Review from Allrecipes USA and Canada)