White Fish with Lemon and Garlic

    White Fish with Lemon and Garlic

    (2102)
    21saves
    40min


    1981 people made this

    The quickest, simplest and sometimes best way to prepare fish fillets. You can bake it or even barbecue it. Tastes great either way!

    Ingredients
    Serves: 4 

    • 4 fillets tilapia or other white fish
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon butter, melted
    • 1 clove garlic, finely chopped
    • 1 teaspoon dried parsley flakes
    • 1 dash pepper to taste

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 190 degrees C. Spray a baking dish with non-stick cooking spray.
    2. Rinse fish fillets under cool water and pat dry with paper towels.
    3. Place fillets in baking dish. Pour lemon juice over fillets then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
    4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
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    Reviews and Ratings
    Global Ratings:
    (2102)

    Reviews in English (2101)

    YinyukChan
    4

    - Rated on  -  19 May 2015

    by
    5599

    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)

    by
    3181

    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)

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