Plain & Simple Catch of the Day Broiled Fish

Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Preheat your oven broiler according to manufacturer's instructions.
  2. Spray a 2-piece broiler pan with nonstick cooking spray.
  3. Brush fish with half of the melted butter.
  4. Dust with flour, then sprinkle with some paprika to taste.
  5. 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.
  6. 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.
  7. Broil another 5 minutes or until fish is fully cooked (fish starts to flake easily)- do not overcook or it will dry out.
  8. 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.

Reviews

(2)
Most Helpful

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!

choco chip August 22, 2012

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!

Hey Jude April 29, 2008

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