Fish Recipe For Easy Lemon Butter Fish
This fish recipe for easy lemon butter fish is a delectable and safe white fish recipe. For a good weeknight meal, serve with rice and vegetables. For further delicious fish recipes check out Rick Stein.
RECIPE FOR EASY LEMON BUTTER FISH
Lemon Butter Fish is more likely to be ordered in restaurants than to be prepared at home. It’s not your usual mid-week meal. However, it is possible. Yes, it is. In just 20 minutes, this Easy Lemon Butter Fish goes from oven to table. Lemon Butter Fish is a light and refreshing fish recipe that will make you feel good about your dinner choice. What is the best fish to eat? It comes down to preference really.
FILLETS OF TENDER, FLAKY WHITE FISH WITH A MILD FLAVOUR
This Easy Lemon Butter Fish is delicious with any tender, flaky white fish with a mild flavour. Fish with a firmer texture does better than fish with a softer texture. New cod, halibut, or mahi-mahi will all be excellent choices. 4 good-sized, firm white fish fillets, around 6 inches long and 1 inch thick, are needed. Look for fish fillets with a 1-inch thickness, as thinner fillets don’t cook as well.
Aside from that, a heavy, large, and even-cooking skillet is a must-have in any kitchen. I use an extra-large stainless steel turner with a smooth/narrow edge to get underneath the food and flip it quickly when flipping delicate foods like fish.
You probably already have the following ingredients in your kitchen:
Three tablespoons melted butter (I use salted, but unsalted is fine) — real butter adds many flavours.
One medium lemon juiced and zested (do not use bottled lemon juice). Using less lemon if yours is on the larger side.
One teaspoon kosher salt, plus more to taste (this is why we still cook with kosher salt).
One teaspoon paprika (for a smoky taste and natural colour).
One tsp garlic powder; this is your go-to aromatic for a quick weeknight meal.
One teaspoon onion powder (as above).
1/4 teaspoon black pepper, freshly ground; always use fresh peppercorns and grind your black pepper fresh. It makes a big difference in taste.
What are the benefits of using olive oil, new herbs and lemons?
Olive oil; we use olive oil for most of our cooking, which I believe is healthier and works well with most recipes.
For garnish and flavour, finely chopped basil or parsley leaves.
Extra lemon slices for serving – it’s a personal preference, but fish always looks better with slivers of freshly sliced lemon on top.
This isn’t the average white-wine reduction scenario. We created it to address the midweek meal crisis by providing the family with a super simple, convenient, and delicious dish. This family-friendly Easy Lemon Butter Fish is tender, lemony, buttery, and delicious.
IN 15 MINUTES, EASY LEMON BUTTER FISH
Time to Prepare: 7 minutes
Time to prepare: 12 minutes
Total time: 19 minutes in all
Serves: 4 people
Mix melted butter, lemon juice and zest, and 1/2 teaspoon kosher salt in a mixing bowl. Stir all together thoroughly. Taste and season with a pinch of kosher salt if necessary. Combine the remaining 1/2 teaspoon kosher salt, paprika, garlic powder, onion powder, and black pepper in a separate bowl. Apply the spice mixture to all sides of the fish fillets evenly. Heat the olive oil in a big, heavy pan over medium-high heat until it is hot.
When your oil is hot, remove it from the heat. To prevent overcrowding, cook two fish fillets at a time (allows for even browning.) Cook until the fish is opaque, firm in the middle, and browned on each side – pour a little of the lemon butter sauce over the fish as it cooks, reserving the rest for serving.