Fish Fillets In Lemon Sauce Recipes

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LEMON BUTTER SAUCE FOR FISH



Lemon Butter Sauce for Fish image

Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.

Provided by Nagi

Time 15m

Number Of Ingredients 9

60 g / 4 tbsp unsalted butter (, cut into pieces)
1 tbsp fresh lemon juice
Salt and finely ground pepper
2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
Salt and pepper
2 tbsp white flour
2 tbsp oil ((I use canola))
Lemon wedges
Finely chopped parsley, optional

Steps:

  • Place the butter in a light coloured saucepan or small skillet over medium heat.
  • Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
  • Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
  • Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
  • Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
  • Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
  • Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

Nutrition Facts : ServingSize 157 g, Calories 393 kcal

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)



Baked Fish with Lemon Cream Sauce (One Baking Dish!) image

Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 15m

Number Of Ingredients 9

4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened ((See Note 2 for sub options))
1 - 2 garlic cloves (, minced)
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp eschallots (French onion) (, finely chopped (Note 3))
Fresh parsley and lemon slices (, to serve)

Steps:

  • Preheat oven to 200°C / 390°F (all oven types).
  • Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
  • Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
  • Sprinkle fish with shallots, then pour over sauce.
  • Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Nutrition Facts : ServingSize 213 g, Calories 282 kcal, Carbohydrate 1 g, Protein 34.1 g, Fat 16.1 g, SaturatedFat 9.8 g, Cholesterol 128 mg, Sodium 194 mg

FISH FILLETS WITH LEMON TURMERIC SAUCE



Fish Fillets With Lemon Turmeric Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 fish fillets (turbot, sole, flounder or red snapper)
16 asparagus spears
2 shallots
2 tablespoons unsalted butter
3/4 to 1 cup heavy cream
1 teaspoon turmeric
Juice 1/2 lemon
Coarse salt and freshly ground white pepper to taste
2 tablespoons blanched chopped lemon rind

Steps:

  • Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
  • Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
  • Drain the asparagus spears and keep warm.
  • Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 534 milligrams, Sugar 4 grams, TransFat 0 grams

FISH FILLETS IN LEMON SAUCE



Fish Fillets in Lemon Sauce image

A light, lemony baked fish fillet, with baked potatoes on the side all topped in a sprinkle of dill and parsley. Serve with white rice.

Provided by sue

Categories     Seafood     Fish

Time 1h

Yield 4

Number Of Ingredients 12

4 (4 ounce) cod fillets
3 medium potatoes, peeled and sliced
¼ cup water
¼ cup lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
  • Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
  • Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

Nutrition Facts : Calories 318 calories, Carbohydrate 30.9 g, Cholesterol 41.6 mg, Fat 11.2 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 1.6 g, Sodium 707.7 mg, Sugar 1.7 g

FISH FILLETS WITH MUSHROOM-LEMON SAUCE



Fish Fillets With Mushroom-Lemon Sauce image

Make and share this Fish Fillets With Mushroom-Lemon Sauce recipe from Food.com.

Provided by breezermom

Categories     Very Low Carbs

Time 32m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb fresh mushrooms, sliced
4 -6 green onions, chopped
1/4 cup butter, melted
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon fresh parsley, chopped (half the amount if using dried)
1 teaspoon salt
1 teaspoon lemon rind, grated
1/8 teaspoon pepper
24 ounces fish fillets (6 4-oz fillets of tilapia, snapper, grouper, orange roughy)

Steps:

  • Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.
  • Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
  • Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets).
  • Serve the fish topped with the sauce.

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE



Crispy Fish Fillets with Zesty Lime Sauce image

All natural yogurt is the secret ingredient in a cool and creamy topper for fish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 1/4 cups Progresso™ plain panko crispy bread crumbs
2 eggs, beaten
4 tilapia or other white fish fillets (about 1 lb)
1/4 cup canola oil
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
1 teaspoon grated lime peel
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

  • On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
  • In small bowl, mix sauce ingredients. Serve with fish.

Nutrition Facts : Calories 450, Carbohydrate 34 g, Cholesterol 165 mg, Fat 3, Fiber 0 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 6 g, TransFat 0 g

LEMON SAUCE FOR FISH



Lemon Sauce for Fish image

This is a lemon sauce with a little bit of a kick. Tastes great when served over chicken, fish, and veggies.

Provided by NomNomDelicious

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

½ cup lemon juice
3 tablespoons white sugar
¼ teaspoon ground paprika
¼ teaspoon ground mustard powder
¼ teaspoon ground cumin
⅛ teaspoon ground cayenne pepper
¼ cup cold water
3 tablespoons cornstarch

Steps:

  • Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
  • Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.

Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 5.1 g

LEMON HERB FISH FILLETS



Lemon Herb Fish Fillets image

I adapted this simple recipe from Sara Moulton. Please note that the herbs and salt are divided - part for the fish and part for the sauce. You can use dried or fresh herbs, and you can use any light fish. The dried herbs I use are Herbes de Provence (a blend of thyme, marjoram, rosemary, basil, fennel, sage, and lavender) I'm sure various combinations will work. Or you can use 1/2 TBS each fresh chopped herbs: chives, chervil, parsley and tarragon from the original recipe.

Provided by Recipe Reader

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces sole fillets
4 tablespoons flour
1 tablespoon dried herbs, divided (or 2 TBS fresh)
1/2 teaspoon salt, divided
1/2 teaspoon pepper
1 tablespoon butter
1/4 cup butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

Steps:

  • Combine flour, half the herbs, and half the salt.
  • Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
  • Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side. Remove from pan.
  • Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
  • Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
  • Pour over fish fillets.

Nutrition Facts : Calories 236.3, Fat 16.7, SaturatedFat 9.6, Cholesterol 89.3, Sodium 753.8, Carbohydrate 6.3, Fiber 0.3, Sugar 0.1, Protein 15.1

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