Baked Lemon Butter Blue Grenadier Recipes

EASY LEMON BUTTER BAKED FISH

Steps:

• Pre-heat the oven to 200ºC/400ºF and line a sheet pan with parchment/baking paper.
• Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
• Place the fish and asparagus onto the lined sheet pan then season with salt and pepper.
• Pour the lemon butter sauce over the fish and asparagus and top the fish with lemon slices (optional).
• Place in the oven and bake for 10-12 minutes or until the fish and asparagus are cooked. Fish is cooked when it flakes easily and the flesh is opaque, white throughout.
• Remove from the oven and serve.

BAKED LEMON BUTTER BLUE GRENADIER

Steps:

• Preheat the oven to 200°C
• Line some parchment paper onto a baking tray or large dish.
• Melt butter in a small saucepan. Don't overheat it.
• Add lemon juice, lemon zest and minced garlic to the melted butter, mix to combine.
• Season the fish fillets with salt and pepper and put them on the prepared tray or baking dish. (Leave pepper out for any pieces you will be giving to your small kids, they usually don't like it)
• Spread butter-lemon mix over the fish, using a tablespoon or a pastry brush.
• Bake fish for approximately 10 to 12 minutes. The fish will flake easily when cooked.
• Serve with some fresh parsley and lemon wedges. Enjoy!

FANTASTIC LEMON BUTTER FILLET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
• 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.

LEMON BUTTER

Steps:

• Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

LEMON BUTTER

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.

DIJON BLUE GRENADIER (HOKI) FILLETS

Steps:

• Preheat oven to 220c (425f)
• Place thawed fillets in a shallow pan.
• Stir together in a small bowl the marinade ingredients.
• Brush marinade mixture on fillets and let stand for 20 minutes in the fridge.
• Bake in the oven for 12-18 minutes, until fish is browned and flakes away easily when tested with a fork.