Have you ever wanted to recreate that perfectly cooked, flaky fish with a luxurious sauce you get at high-end restaurants? Well, I’m excited to share my foolproof recipe for Baked Fish with Lemon Garlic Butter Sauce that I’ve perfected over years of cooking for my family and hosting dinner parties. This dish never fails to impress, and the best part? It’s surprisingly easy to make!
Why You’ll Love This Recipe
As someone who’s passionate about creating restaurant-quality meals at home, I can tell you that this recipe hits all the right notes. The fish turns out perfectly flaky and moist every time, while the sauce adds a beautiful depth of flavor that elevates the entire dish. Whether you’re cooking for a special occasion or just want to make your weeknight dinner more exciting, this recipe delivers consistently impressive results.
Key Ingredients
For the Fish:
- 4 white fish fillets (6 oz each) – cod, halibut, or sea bass work beautifully
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon dried herbs de Provence
- 2 lemons (1 sliced, 1 for juicing)
For the Lemon Garlic Butter Sauce:
- 6 tablespoons unsalted butter
- 6 cloves garlic, finely minced
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and white pepper to taste
Essential Equipment
- Large baking dish
- Microplane or garlic press
- Small saucepan
- Instant-read thermometer
- Aluminum foil
- Sharp knife
- Cutting board
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 4
Step-by-Step Instructions
Preparing the Fish
- Preheat your oven to 400°F (200°C). This temperature ensures quick cooking while keeping the fish moist.
- Pat the fish fillets dry with paper towels. This step is crucial for achieving a nice golden crust.
- Season both sides of the fish with:
- A generous pinch of salt
- Freshly ground black pepper
- Herbs de Provence
- Drizzle olive oil in a baking dish and arrange lemon slices as a bed for the fish.
Making the Sauce
- In a small saucepan over medium heat, melt the butter until it starts to foam.
- Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in:
- Lemon juice
- Chicken broth
- Red pepper flakes (if using)
- Simmer for 3-4 minutes until slightly reduced.
- Season with salt and white pepper to taste.
Baking the Fish
- Place the seasoned fillets on top of the lemon slices.
- Pour half of the sauce over the fish, reserving the rest for serving.
- Bake for 12-15 minutes, or until the fish reaches an internal temperature of 145°F (63°C).
- For extra color, broil for the final 2-3 minutes if desired.
Professional Tips
From my years of experience in the kitchen, here are some secrets to make this dish exceptional:
- Choose the Right Fish
- Look for fillets of even thickness
- Fresh fish should have a clean, ocean smell
- If using frozen fish, thaw completely in the refrigerator
- Temperature Matters
- Remove fish from refrigerator 15 minutes before cooking
- Let butter come to room temperature for sauce
- Use an instant-read thermometer for perfect doneness
- Sauce Secrets
- Use unsalted butter to control seasoning
- Don’t brown the garlic (it becomes bitter)
- Make extra sauce – it’s delicious on vegetables too
Common Mistakes to Avoid
- Overcooking the fish (it will continue cooking after removing from oven)
- Using cold fish straight from the refrigerator
- Not patting the fish dry before seasoning
- Burning the garlic in the sauce
- Using old dried herbs (they lose flavor over time)
Serving Suggestions
I love serving this dish with:
- Roasted asparagus or green beans
- Fluffy white rice or quinoa
- Crusty artisan bread for soaking up the sauce
- Steamed vegetables with a drizzle of the extra sauce
- Fresh herb garnish (parsley, dill, or chives)
Storage and Reheating
- Store leftover fish in an airtight container for up to 2 days
- Keep sauce separately in a jar for up to 3 days
- Reheat fish gently in a 300°F oven until just warm
- Warm sauce separately on low heat, whisking to recombine
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 325 |
| Protein | 28g |
| Fat | 22g |
| Carbohydrates | 3g |
| Fiber | 1g |
| Sodium | 380mg |
| Cholesterol | 85mg |
Variations and Substitutions
- Fish Options:
- Cod
- Halibut
- Sea Bass
- Haddock
- Mahi Mahi
- Herb Variations:
- Mediterranean: Oregano, basil, thyme
- Asian-inspired: Ginger, green onions, cilantro
- Nordic: Dill, parsley, chives
- Dietary Modifications:
- Dairy-free: Use olive oil instead of butter
- Gluten-free: Ensure broth is certified gluten-free
- Low-carb: Serve with cauliflower rice
Frequently Asked Questions
Q: How do I know when the fish is done?
A: The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh should be opaque throughout.
Q: Can I make this recipe ahead of time?
A: While the fish is best served fresh, you can prepare the sauce up to 3 days ahead and reheat it gently before serving.
Q: What’s the best type of fish to use?
A: Any firm white fish works well. I particularly recommend cod, halibut, or sea bass for their mild flavor and firm texture.
Q: Can I freeze the leftover sauce?
A: Yes! The sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently, whisking to recombine.
Q: What if I don’t have herbs de Provence?
A: You can create your own blend using dried thyme, basil, rosemary, and oregano, or simply use Italian seasoning as a substitute.
Troubleshooting Tips
If you encounter any of these common issues, here’s how to fix them:
- Fish is too dry:
- Reduce cooking time
- Check oven temperature accuracy
- Ensure fish wasn’t overcooked
- Sauce breaks or separates:
- Whisk vigorously while reheating
- Add a splash of hot water
- Ensure butter isn’t too hot when adding other ingredients
- Garlic burns in sauce:
- Lower heat
- Add garlic after butter has melted
- Stir constantly
This recipe has become one of my signature dishes, and I’m confident it will become a favorite in your kitchen too. Remember, the key to success is using fresh ingredients and paying attention to the details. Happy cooking!
