Baked Fish with Lemon Butter

The scent of lemon and butter mingling in the air always transports me back to my first apartment by the sea. I stumbled upon this baked fish recipe during a particularly rainy weekend when fresh cod was unexpectedly on sale at the local market. The simplicity belied how luxurious it would taste, and I've been making variations of it ever since.

Last summer, I served this at an impromptu dinner when my brother visited with his family. The kitchen windows were open, letting in a warm breeze as the children played in the yard. My brother, typically indifferent to seafood, asked for seconds, and then quietly requested the recipe before leaving.

Ingredients

• White fish fillets: I prefer cod for its flaky texture and mild flavor, but I've used haddock when cod wasn't available and it worked beautifully too.
• Unsalted butter: The foundation of our sauce, allowing us to control the salt level ourselves while providing that rich, velvety base.
• Fresh lemon: Both the juice and zest bring brightness that cuts through the richness of the butter and wakes up the entire dish.
• Fresh herbs: They add color and a garden-fresh flavor that dried herbs simply can't match.

Instructions

Prep your canvas:

Preheat your oven to 200°C and line a baking dish with parchment paper. The parchment prevents sticking and makes cleanup infinitely easier.

Ready the fish:

Pat those fillets dry with paper towels, which helps the seasoning stick and prevents steaming. Season generously with salt and pepper on both sides.

Create liquid gold:

Whisk together the melted butter, lemon juice, zest, garlic, parsley, and dill if using. This sauce is what transforms a simple piece of fish into something worth talking about.

Assembly:

Pour that gorgeous lemon butter sauce over the fish, making sure each fillet gets its fair share. Top each with a lemon slice for both flavor and presentation.

Bake to perfection:

Into the oven for 15-20 minutes until the fish flakes easily with a fork. You'll know it's ready when it loses that translucent look and becomes opaque throughout.

Finish with flourish:

Sprinkle with extra parsley before serving. The heat will release the herb's aroma, adding another sensory dimension to the dish.

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On my fortieth birthday, instead of going out, I chose to make this dish for a small gathering of close friends. As we sat around the table, forks gliding through the tender fish, conversations flowing as easily as the wine, I realized some of the most meaningful celebrations happen in the comfort of home, around food made with intention.

Serving Suggestions

This fish practically begs for something to catch that delicious sauce. I often serve it with fluffy basmati rice or roasted baby potatoes tossed with olive oil and rosemary. For a lighter meal, a simple arugula salad with a light vinaigrette provides a peppery contrast to the buttery fish.

Make Ahead Options

While the fish itself is best prepared fresh, you can absolutely make the lemon butter sauce up to a day ahead and store it in the refrigerator. Just warm it slightly before pouring over the fish, as cold butter will solidify on contact with the fish and won't distribute evenly during baking.

Variations to Try

The beauty of this recipe lies in its adaptability to whatever herbs and flavors you have on hand or prefer. Experimenting has led me to some happy accidents over the years.

• Add a tablespoon of capers to the sauce for a Mediterranean twist that works wonderfully with a side of orzo.
• Replace the dill with tarragon for a French-inspired version that pairs beautifully with a glass of Sauvignon Blanc.
• For a touch of heat, sprinkle a pinch of red pepper flakes into the butter sauce before pouring over the fish.

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This baked fish has been my culinary companion through countless seasons and celebrations, proving that the most memorable meals don't require culinary school techniques or exotic ingredients. They just need a little care and the right balance of flavors.

Recipe FAQs

→ What type of fish works best for this dish?

White fish varieties like cod, haddock, or tilapia are ideal because they have mild, delicate flavors that pair beautifully with lemon butter. These fillets also cook quickly and maintain a tender texture when baked.

→ Can I prepare this dish ahead of time?

You can prepare the lemon butter sauce up to 2 hours in advance and store it covered in the refrigerator. Assemble the dish just before baking for best results, as this prevents the fish from becoming waterlogged.

→ How do I know when the fish is properly cooked?

The fish is done when it flakes easily with a fork and has turned opaque throughout. Avoid overcooking, as this dries out the delicate fillets. Baking at 200°C typically requires 15–20 minutes depending on fillet thickness.

→ What can I serve alongside this dish?

Steamed broccoli, green beans, or asparagus pair wonderfully. For grains, try rice pilaf, quinoa, or couscous. Roasted potatoes or sweet potatoes also make excellent accompaniments.

→ Can I substitute the fresh herbs?

Absolutely. Fresh basil, chives, or tarragon work well as replacements for parsley and dill. You can also experiment with thyme or oregano for different flavor profiles.

→ Is this dish suitable for dietary restrictions?

This dish is naturally gluten-free and pescatarian. It's also low in carbohydrates and high in protein, making it suitable for various dietary approaches. Always verify ingredient labels for potential allergens.