Lemon Butter Sauce for Fish

elainegl's Note:

This was the first way I learned to cook fish. My favorite fish for this is tilipia, but any white fish filets would work. It is perfect with rice and a green vegetable. I found a website that has a picture of the Knorr seasoning (it doesn't seem to have Swiss in the name anymore). You can see a picture of it here: http://www.germandeli.com/048001704022.html

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 1/4 cup butter
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon instant chicken bouillon granules or 1 teaspoon beef bouillon granules
• 1 teaspoon parsley flakes
• 1/2 teaspoon knorr aromat seasoning, for meat (optional)
• 1/4 teaspoon basil
• 1/4 teaspoon paprika
• 1/4 cup dry white wine
• 2 tilapia fillets

Directions:

1. Melt the butter and add remaining sauce ingredients.
2. Pour sauce over tilapia filets.
3. Bake at 350F for 20-30 minutes.
4. Serve with rice.

Reviews

[Chef #428644]

I used the same ingredients but cooked it a different way. The fish came out tender and had a delicious distinctly buttery taste. I melted the butter in a skilet, sauted garlic about 20 seconds, added the other ingredients (I did not use wine) plus some zest from the lemon. I added the fish, turned to coat, and then cooked for 20-30 minutes. I cooked it covered, but with a slight vent in the cover so that the extra moisture could escape and the sauce reduced. I added this to my permanent recipe collection and will definately be making it again.

[houstonian]

Well, I DID buy the Knorr Swiss Aromat beef seasoning and I'm glad I did because I'll be using this sauce again and again. I baked lemon sole with bay scallops on top, but otherwise followed the recipe to a "T" and it really is excellent!

[sugarpea]

Outstanding white fish recipe - the best of it's kind that I have tried. I don't know what knorr swiss aromat seasonings are and I probably wouldn't buy any for 1/2 tsp, so I used Italian seasoning. I had fresh parsley and basil on hand so I used that rather than the dried. Thank you, elainegl, for a GREAT tasting recipe!