Fish Baked in Lemon Butter Recipe

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Lemon and butter are often served with fish. This combination is even tastier when the flavors are baked together as in this quick and easy recipe.

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Servings:

Ingredients

Container:large oven-proof skillet

Directions

PREP

15 mins

COOK

15 mins

Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should be at least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a double thickness.
Preheat the oven to 400.°
Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve the juice from the unsliced half.
Season four pieces of fish - about six ounces each - with salt and pepper. Over medium heat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish without crowding. Sauté the fish briefly on each side in the butter.
Put one or two slices of lemon on top of each piece of fish, drizzle half of the reserved lemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt together two tablespoons butter, the chopped lemon zest and the remaining lemon juice. Begin checking for doneness after ten minutes.
Actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done. Pour the lemon-butter mix over and serve immediately.

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