Lemon Butter Fish Recipes

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.

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.

EASY LEMON BUTTER FISH IN 15 MINUTES

Steps:

• Use paper towels to thoroughly pat-dry excess moisture from fish fillets - this step is crucial for fish to brown nicely in pan. Set aside.
• In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
• In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
• In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned - lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
• Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

LEMON BUTTER FISH

Steps:

• Heat a skillet on medium heat for 1 minute
• Mix the spices together in a small bowl. Pat your fish dry with a paper towel and rub the spice mixture over each fish fillet
• Add the olive oil into the pan, and cook each side of the fish on medium heat for about 2 minutes per side.
• Remove the fish from the pan and lower the heat.
• Add in the butter and cook for about 1-2 minutes until it starts to brown. Add in the lemon juice, parsley and a pinch of salt and pepper. Cook for another 2 minutes on low, making sure to mix together until smooth.
• Add a few lemon slices into the pan, and layer your fish back into the pan. Continue cooking the fish over a medium/low flame for another 3 minutes while spooning the sauce over the fish fillets every 30 seconds.
• Top with fresh parsley and serve with your favorite sides!

LEMON BUTTER SAUCE FOR FISH

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.

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.

EASY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
• Add Worcestershire sauce and pepper to taste.
• Spoon sauce over trout or other fish, sprinkle with parsley and serve.

FISH WITH LEMON, BUTTER, CAPER SAUCE

Steps:

• Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
• Cook the fish to your liking and remove to serving plates.
• Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

LEMON-BATTER FISH

Steps:

• Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. , Place remaining lemon juice and remaining flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture., In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

EASY BAKED FISH WITH LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
• Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.

SOLE FILLETS IN LEMON BUTTER

Steps:

• Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.