Baked Fish with Lemon Butter

There's something about the smell of lemon and butter hitting hot fish that makes everything feel effortless in the kitchen. I discovered this dish on a Tuesday evening when I had four fillets thawing and very little time, and somehow it turned into one of those meals that guests still ask me to make. The simplicity is deceptive—there's real elegance hiding in those few minutes of prep and the gentle heat of the oven.

I made this for my sister's surprise dinner party once, and I remember standing at the stove feeling slightly panicked because I'd forgotten to plan a main course. Twenty minutes later, when people were actually raving about the fish instead of just eating it politely, I realized I'd stumbled onto something reliable. That's when this recipe became my secret weapon.

Ingredients

• White fish fillets (cod, haddock, or tilapia): Choose fillets that are roughly the same thickness so they cook evenly—your fishmonger can usually trim them to match if you ask.
• Unsalted butter: Use good quality butter here since it's the star of the sauce; the flavor difference is noticeable.
• Fresh lemon juice and zest: Don't use bottled juice—the real thing makes an actual difference in brightness.
• Garlic and parsley: These humble additions transform melted butter into something that tastes intentional and layered.
• Salt and pepper: Season the fish directly so the flavors sink in before the butter sauce arrives.
• Paprika (optional): A tiny pinch adds a whisper of smokiness if you want it, but the dish shines without it too.

Instructions

Get your oven ready and prep your stage:

Heat your oven to 200°C (400°F) and line a baking dish with parchment paper—this saves cleanup and prevents sticking. Think of this moment as warming up before the real action begins.

Dry and season the fish:

Pat each fillet thoroughly with paper towels because any moisture on the surface will turn to steam and mess with browning. Season both sides generously with salt and pepper, letting the seasoning sit for a minute so it actually clings to the fish.

Arrange and compose:

Lay the fillets in a single layer in your prepared dish, leaving a tiny bit of space between each one so the heat can circulate. This is where you get to think about presentation, even though it's just dinner.

Make the magic sauce:

In a small bowl, whisk together the melted butter, fresh lemon juice, zest, minced garlic, chopped parsley, and paprika if you're using it. Taste it with a small spoon before pouring—you want it to taste bright and a little garlicky.

Pour and garnish:

Drizzle the lemon butter sauce evenly over each fillet, then crown each one with a thin lemon slice. The lemon slice will infuse while cooking and become part of the sauce.

Bake until tender:

Slide the dish into the oven for 15 to 20 minutes, depending on the thickness of your fillets. The fish is done when it's opaque and flakes easily with a gentle fork—overcooking even by a few minutes makes it dry, so start checking at 15 minutes.

Finish with freshness:

When it comes out of the oven, scatter a handful of fresh parsley over the top and serve immediately while everything is still hot and the sauce is silky.

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There was an evening when I made this for someone who'd had a rough day, and I watched them take the first bite and actually pause. The butter caught the kitchen light, the lemon was sharp and clean, and for a moment it felt like the food had lifted something. That's when I stopped thinking of this as just a recipe and started seeing it as a small gesture that actually lands.

Choosing Your Fish

The beauty of this dish is that it works with any mild white fish, but each one brings something slightly different to the table. Cod is flaky and buttery, haddock is tender and sweet, tilapia is delicate and absorbs the sauce beautifully. If your fishmonger recommends something else that's fresh that day, trust their instinct—they know what's good. Ask for fillets that are roughly the same thickness, or ask them to trim them so they cook evenly.

Serving and Pairing

This dish deserves something light alongside it—roasted asparagus, steamed green beans, or a simple arugula salad with a squeeze of lemon all work beautifully. If you want starch, quinoa or new potatoes won't compete with the sauce. The wine pairing is easy: something crisp and cold, like a Sauvignon Blanc or Pinot Grigio, cuts through the butter and echoes the lemon brightness.

Small Variations Worth Trying

Once you've made this a few times and feel confident with the technique, you can play around with it gently. A pinch of capers brings a briny punch that some people find addictive. A tiny sprinkle of red pepper flakes adds heat. If you have really good fish like salmon or trout, the richer fat means the sauce becomes almost luxurious. Fresh herbs like dill or tarragon can replace the parsley if you want to shift the flavor profile.

• Keep changes subtle so you don't overwhelm the delicate fish itself.
• Taste your sauce before it goes into the oven so you can adjust seasoning if needed.
• Leftovers can be eaten cold the next day, though the fish is best enjoyed fresh from the oven.

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This recipe taught me that sometimes the most memorable meals aren't the complicated ones—they're the ones where every element is treated with care and nothing tries too hard. Make this when you want to feel capable and generous in the kitchen.

Recipe Questions & Answers

→ What type of fish works best for this dish?

White fish fillets such as cod, haddock, or tilapia are ideal due to their mild flavor and flaky texture.

→ Can I substitute the butter in the sauce?

You can use ghee or a dairy-free margarine to maintain richness if avoiding dairy.

→ How do I know when the fish is done baking?

The fish should be opaque and flake easily with a fork when fully cooked.

→ Are there any suggested side dishes?

Steamed vegetables, quinoa, or a light salad complement the flavors nicely.

→ Can I prepare this dish ahead of time?

It’s best served fresh, but you can prep the lemon butter sauce in advance to save time.