Lemon Butter Sauce for Fish

"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"
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
Ready In:




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

Questions & Replies

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  1. eightball1751
    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.
  2. 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!
  3. gwynn
    This is a fabulous Lemon Butter Sauce for Fish recipe. It is 5 stars all the way! Seasoning was just perfect. Used the sauce for dipping. Can make in a matter of minutes. Thanks for posting this recipe.
  4. as.Foxy
    Wonderful sauce just the way it is! Didn't add the optional spice, and don't feel anything is missing.
  5. 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!


  1. Cook In Northwest
    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.
  2. Lets Cook
    Used veggie broth and a little extra lemon juice instead of white wine and still turned out great! LOVE the sauce drizzled on top of white rice and steamed green beans. Next time I'll try putting asparagus directly in the pan with the fish - for a baked, buttery side dish.
  3. Sirpezy
    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 :)
  4. YungB
    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.



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