Community Pick
Lemon Butter Sauce for Fish
photo by Hey Jude
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 59.14 ml butter
- 14.79 ml lemon juice
- 1 garlic clove, minced
- 4.92 ml instant chicken bouillon granules or 4.92 ml beef bouillon granules
- 4.92 ml parsley flakes
- 2.46 ml knorr aromat seasoning, for meat (optional)
- 1.23 ml basil
- 1.23 ml paprika
- 59.14 ml dry white wine
- 2 tilapia fillets
directions
- Melt the butter and add remaining sauce ingredients.
- Pour sauce over tilapia filets.
- Bake at 350F for 20-30 minutes.
- Serve with rice.
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Reviews
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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.
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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!
see 29 more reviews
Tweaks
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When I first saw this recipe, I thought "Oh, like shrimp scampi." No, it's not. I didn't have the Knorr seasoning, so skipped that the first couple times I made this. (Yep, I've made this 3 times so far. It's that good!) Then I found that seasoning, bought it, and made this again using the beef broth instead of the chicken broth. I think I prefer the chicken broth and no Knorr seasoning version. This recipe is going into my "favorites" folder right now! Don't overdo the boullion, as it can make this too salty. I was out of it the second go-round and used canned broth which I reduced to about 1/4 cup. That was even better than the boullion.
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This was really wonderful! I used 3 TB of EVOO instead of butter as suggested by YungB & used Trader Joe's 21 Seasoning Salute instead of knorr aromat. It complimented it perfectly. I used 1 bouillon cube, not sure if that's a ts or not? And I used frozen tilipia. I will be making this again & again! Thanks :)
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SOOO Good!!! and boy is it easy too. I made it to go with tilapia. I didn't have the knorr aromat but I didn't miss a thing because it is delicious. Oh, watch the bouillon amount. I cut it in half and it was perfect. If I had used 1 teaspoon, it would be too salty IMHO. Also, I substituted 3 Tablespoons of olive oil instead of butter. Keeper recipe. Thank you for sharing it.
RECIPE SUBMITTED BY
elainegl
United States
My family is gluten free, meaning we can't eat anything with the slightest amount of wheat, rye, oats, or barley. While it makes cooking a challenge, it also makes it fun!
I spend too much time on the computer (mostly 'Zaar) looking up new recipes to try. I've collected a bunch of recipes from 'Zaar, my cookbooks, and other websites that I use on a regular basis, most of which have been tweaked to be gluten-free. I guess I have about 100 so far.
I have two kids, so spend my days at home with them. :-)
What do I like? My husband, my kids, skiing, spending time on the computer, reading old gentle romances, going to playgroups, and girl's night out.
My favorite cookbooks? How to Cook Without a Book by Pam Anderson; Cooking Gluten-Free by Karen Robertson; Wheat-Free Recipes and Menus by Carol Fenster; and Gluten-Free Baking by Annalise Roberts.