Lemon Garlic Whitefish

Lemon, garlic, and butter sauce are the perfect marriage for any white fish. When you’re looking for a dinner that goes together in 20 minutes, this is a keeper.

The fish is flaky and tender. What seafood should you use? Good choices include tilapia, halibut, haddock, and cod are all serviceable. Many items in the whitefish category aren’t as expensive as other seafood options, too.

While lemon and garlic are the cornerstone spices for this dish, you have other options. Try adding a hint of ginger to this sauce. Alternatively use dill, basil, smoked paprika, or oregano with the butter.

For side dishes, how about parmesan roasted broccoli, rice pilaf, a Cesar salad, stuffed baby mushrooms, or vegetable skewers. This recipe serves 3.

Ingredients

4 Tbs salted butter
4 cloves garlic, minced
2 fresh lemons (1 zested)
1.5 lbs whitefish (filets)
¼ tsp garlic powder
¼ tsp fresh ground pepper
½ tsp sea salt
Parsley to garnish (optional)

Instructions

Preheat the oven to 425 F.
Using a small frying pan, melt the butter.
Add the garlic and lemon zest to the butter and cook for 1 minute.
Remove from heat.
Thinly slice both lemons.
Set up a baking pan with parchment paper.
Use the slices of the zested lemons on the bottom, portioning them evenly.
Pat the fish filets dry.
Season both sides with salt, pepper, and garlic powder.
Place them, evenly spaced, on the lemon slices.
Top the filets with the second batch of lemon slices with the rind still on.
Distribute the garlic butter on each filet.
Cook for 11 minutes. The filet should be flaky when tested with a fork (internal temperature 140 degrees).
Serve with garnish, if desired.