This Caramelized Lemon Butter Herb Fish Fillet recipe is very quick and simple and the seasoning used here will work with different types of filleted fish.
Besides varying your choice of herbs and spices you can also substitute butter for coconut oil for a dairy free option or other fat of choice depending on preference or diet protocol. The fish has been served with boiled carrots which have also been tossed in the lemony butter and plain chopped cucumbers. This fish will also go well on a salad or with some rice, if you do eat it.
Fish fillet, 1 teaspoon or more semi dried/dried herbs of choice( i used coriander), 1 tablespoon butter, 1 tablespoon olive oil, 2 slices lemon, salt
Caramelized Lemon Butter Herb Fish Fillet Recipe
Salt and drizzle a bit of olive oil on the fish. Bake at 220 degrees celcius for about 15 to 20 minutes until the fish is done. I baked this open but you can bake covered if you prefer to keep it moist all round.
While the fish is baking fry lemon slices in 1 tablespoon olive oil until they start to caramelize or start turning golden brown around the edges. Just doing one side will be sufficient. Take off the heat and add butter or coconut oil so it starts melting and mix.
When the fish is done, take it off the oven. Sprinkle herbs of choice over it and drizzle lemon butter. Place the fish back in the turned off but still hot oven to sit until you’re ready to serve.
Use any leftover lemon butter on any boiled vegetables you’re serving with your fish. I used it on boiled carrots but left the cucumber plain to avoid too much lemon flavor in everything.
Enjoy your Caramelized Lemon Butter Herb Fish Fillet