Prep 30 mins
Cook 10 mins
This is a good choice for a no fuss fish dinner when you have been "surprised" by a family member's catch of the day and don't really know what to do with it. This also works well when buying "whichever" fish fillets are "on sale this week." :) You get to choose the type of fish here - although try to keep to a similar type (small, fairly flat,boned,skinless fillets of white fleshed fish - such as catfish,red snapper, tilapia,roughy, trout, etc). Adapted from Taste of Home "Country Cooking." Prep time allows for boning & cleaning the fillets and will be less if you are using fillets from the fish market.
- 1 1⁄2-2 lbs fish fillets, de-boned,skinnned,cut into 4 pieces (such as catfish, tilapia, trout, roughy,you choose)
- 6 tablespoons butter or 6 tablespoons margarine, melted,divided
- 1 tablespoon all-purpose flour
- paprika, to taste
- 1 lemon, juice of
- 1 lemon, sliced thinly
- 1 tablespoon fresh parsley, minced,plus
- extra fresh parsley, for garnish (optional)
- 2 teaspoons Worcestershire sauce
- Preheat your oven broiler according to manufacturer's instructions.
- Spray a 2-piece broiler pan with nonstick cooking spray.
- Brush fish with half of the melted butter.
- Dust with flour, then sprinkle with some paprika to taste.
- Broil, 5-6" from the heat source for about 5 minutes, or until the fish is just barely beginning to flake when poked with a fork, but is not quite cooked fully yet.
- Meanwhile,mix together lemon juice, minced parsley, Worcestershire sauce and remaining 3 Tbsp melted butter and pour over the fish after its 5 minutes are up.
- Broil another 5 minutes or until fish is fully cooked (fish starts to flake easily)- do not overcook or it will dry out.
- Serve fish garnished with additional minced parsley, if desired and some lemon slices on the side for guests to squeeze over each serving if desired.
I made this exactly to recipe except that I didn't have fresh parsley so I used about 1 tsp. of dried parsley. It was fantastic! This one will stay in my cookbook!
This is a really great broiled fish recipe. I made this with walleye fillets and used less butter, about half, than the recipe called for...just to cut down on calories a bit. The flour gives a nice little crustiness to the surface and the added lemon at serving time was perfect. I'm going to have to memorize this recipe, or carry a copy in my back pocket, as my husband is always bringing home different kinds of fish that he's caught. Thanks for the great recipe Heather!