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Tips for Making the Best Lemon Butter Fish Fillet
1. Choose a Mild, White Fish
Mild, flaky fish like cod, tilapia, or haddock work best for this recipe as they pair well with the zesty lemon butter sauce.
2. Use Fresh Lemon Juice
For the best flavor, use fresh lemon juice rather than bottled. Fresh lemon juice has a brighter, more vibrant taste that’s essential to the sauce.
3. Don’t Overcook the Fish
White fish cooks quickly, so keep an eye on it and remove it from the pan as soon as it becomes opaque and easily flakes with a fork. Overcooking can make the fish dry.
4. Add a Splash of Wine
For an added layer of flavor, deglaze the pan with white wine before adding the lemon juice. It adds a subtle depth that complements the sauce beautifully.
Recipe Variations
- Lemon Butter Salmon: Swap the white fish for salmon fillets and cook according to the same instructions. The lemon butter sauce pairs wonderfully with salmon’s richness.
- Spicy Lemon Butter Fish: Add a pinch of red pepper flakes to the sauce for a hint of heat.
- Herb Butter Fish: Add fresh herbs like thyme, basil, or dill to the sauce for an herbaceous twist.
How to Store Leftover Fish Fillet
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, taking care not to overcook.
- Freezer: Freezing is not recommended as the texture of the fish may change once thawed.
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