Baked fish with lemon garlic butter – A classic favourite

Oftentimes the simplest recipes yield the best result. That is the case with this baked fish with lemon garlic butter. It is an old classic recipe to prepare fish, but it never loses its charm.

What is better than butter-soft fish melting in your mouth with an accompanying lemon garlic butter sauce? It is simply delightful and a burst of flavour on your palate. The best part is that this baked fish with lemon garlic butter takes only 20 minutes to cook to perfection.

Remember to have some minced fresh parsley handy to decorate your dish just before serving. The vivid green colour of the parsley makes the baked fish with lemon garlic butter so much more appetising.

So, if you are looking for a quick weeknight meal to prepare, this recipe is your answer. It is super quick to prepare without compromising on taste. Let us know in the comments section of this recipe if you have tried this taste sensation.

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Baked fish with lemon garlic butter recipe

5 from 1 vote

Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 
  

  4 tablespoons butter

  
  


• 
  

  3 cloves garlic, minced

  
  


• 
  

  1 lemon

  
  


• 
  

  1 g white fish fillets

  
  


• 
  

  ½ teaspoon sea salt

  
  


• 
  

  ½ teaspoon pepper

  
  


• 
  

  minced parsley, to serve

  
  

Method

• Preheat the oven to 220 °C.


• Melt the butter in a small frying pan over medium heat. Add the garlic and let it cook for 1 minute. Zest the lemon and add it to the butter.


• Thinly slice the zested lemon and place the slices in the bottom of a baking dish. If there are extras, save them for the top of the fish.


• Dry the fish with paper towels, season both sides with salt and pepper, then lay the fish on top of the lemon slices. Spoon or brush the garlic butter over the fish.


• Bake the fish for 10 – 12 minutes, or until it flakes easily with a fork. Serve with a little parsley sprinkled over the top for colour.

Notes

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