Fantastic Lemon Butter Fillet
This wonderful recipe will make your mouth water when you sink your teeth into the lemon butter spiced fillets. Use any type of fish!
This wonderful recipe will make your mouth water when you sink your teeth into the lemon butter spiced fillets. Use any type of fish!
Prior to cooking, I read the reviews and followed some of the suggestions. I also "tasted" the sauce as I went. I used less salt and pepper (1/4 the amount listed). I also added 1/4 tsp dill weed and a heaping tbsp of Mayo (to help it "stick". The results were fantastic. Since we also had shrimp skewers, I wanted something similar but different (so the flavors would compliment each other), so I cut back on the lemon juice by 1/2, omitted the dill this time, and added a scant 1/4 cup grated parmesan. The shrimp were heavenly. This recipe is definitely a keeper, as my husband has recently developed a love of fish. Next time I'm trying it with a butter substitute, as my hubby has digestive problems with that much butter. But recipe definitely earns 5 stars! Update: I tried another variation using the mayo, parmesan, dill, and chives added to the basic recipe (like I've done in the past), and baked it over tilapia fillets. MMMMMMMMM! It was wonderful. My son, who doesn't really like fish, really enjoyed this! This is now my standard recipe for fish! If I could rate it 10 stars, I would! Next time, I'm going to try it with a splash of wine... Ohhhh, I can hardly wait!Read More
Very good flavor! I used pollock filets, which were fairly thin. But so many reviewers recommended a longer cooking time, that I cooked them for 30 minutes just to be sure. I served this with a flavored rice mix and french-cut green beans. It's easy enough for a weeknight dinner, but looks special. Thank you, Matthew! A word to the wise: Because of the lemon juice, DO NOT use a Teflon-coated (i.e. non-stick) baking sheet or it will absorb the fish smell and flavor. Use glass if you can.Read More
Very good flavor! I used pollock filets, which were fairly thin. But so many reviewers recommended a longer cooking time, that I cooked them for 30 minutes just to be sure. I served this with a flavored rice mix and french-cut green beans. It's easy enough for a weeknight dinner, but looks special. Thank you, Matthew! A word to the wise: Because of the lemon juice, DO NOT use a Teflon-coated (i.e. non-stick) baking sheet or it will absorb the fish smell and flavor. Use glass if you can.
Prior to cooking, I read the reviews and followed some of the suggestions. I also "tasted" the sauce as I went. I used less salt and pepper (1/4 the amount listed). I also added 1/4 tsp dill weed and a heaping tbsp of Mayo (to help it "stick". The results were fantastic. Since we also had shrimp skewers, I wanted something similar but different (so the flavors would compliment each other), so I cut back on the lemon juice by 1/2, omitted the dill this time, and added a scant 1/4 cup grated parmesan. The shrimp were heavenly. This recipe is definitely a keeper, as my husband has recently developed a love of fish. Next time I'm trying it with a butter substitute, as my hubby has digestive problems with that much butter. But recipe definitely earns 5 stars! Update: I tried another variation using the mayo, parmesan, dill, and chives added to the basic recipe (like I've done in the past), and baked it over tilapia fillets. MMMMMMMMM! It was wonderful. My son, who doesn't really like fish, really enjoyed this! This is now my standard recipe for fish! If I could rate it 10 stars, I would! Next time, I'm going to try it with a splash of wine... Ohhhh, I can hardly wait!
I also think that adding lemon pepper seasoning to the lemon butter cod will have a overpowering taste. Instead, I grated the lemon zest and mixed it with 1/2 cup of plain bread crumbs. I also layered fresh baby spinach underneath the fish, covered it with lemon butter and bread crumb mixture, and finished it with some grated parmesan cheese on top. I baked it at 375F for 15 minutes, and removed the foil to bake for another 15 minutes. Absolutely love that creamy lemon taste!
I thought I would write the kind of review that so many people write: So I didnt have fish so I used Hamburger instead and I didnt want to use lemon pepper so I used barbeque sauce instead and then I chose grill it instead of bake it and to top it off I threw some chesse and mayo on it had a side of baked beans an holy was it ever good. I would highly recommend this recipe for all that want something other that Lemon Pepper fish!
This is very similar to the way I normally cook fish, halibut, in general. I used halibut with this recipe and it turned out awesome. I also added some heavy cream to the sauce at the end to make a cream sauce and it was superb.
I wrapped salmon, topped with this sauce, in foil packets and baked them. I omitted the lemon pepper and placed lemon slices on top of the fish instead. It was delicious! My husband is picky about fish and he really enjoyed this recipe.
This is 5 star only after a few changes based on other people's suggestions. Left out the lemon pepper entirely, sprinkled a little dill over, used fresh lemon juice, and placed a slice of lemon on top of each fillet. As a personal preference, I used orange roughy instead of cod because I can't stand cod. Great after these changes!
I'm rating this four stars rather than five as the amount of lemon pepper and lemon called for seems overbearing. I toned them both down considerably, and used fresh parsley rather than dried. I also was not fond of the cooking method, covering the fish with foil. I prefer my fish a nice, golden brown, so I baked it in a 400 degree oven, uncovered, till flaky (time depends on thickness of filets, and mine were done in 15 minutes), then broiled them just long enough to brown the top. Hubs and I really enjoyed this, but again, my recommendation would be to use only enough lemon pepper and lemon juice to suit you.
LOVED this recipe. Didn't have lemon-pepper on hand so I omittted it and am glad I did as I think it would have "ruined" the fresh taste it had. This is quick, easy and really favorful. For the reviews calling it "bland" or just "so-so" I would venture to guess they didn't use fresh lemon, fresh garlic, etc.
This is a tasty, easy recipe. I made it easier by using 3 tbs. bottled lemon juice instead of squeezing the lemon, using a garlic press instead of mincing the garlic, and using a covered casserole dish instead of foil covered pan. I did add some cayenne pepper to the sauce, and sprinkled a little dill and seasoning salt on the fish. I also cut back on the lemon pepper, as suggested. I baked it 25 minutes instead of 15-20. My husband especially enjoyed this dish.
The lemon butter sauce is so good! I added a bit of garlic powder to it, and also a couple tablespoons of sour cream to make it creamier. It turned out great. This would be good on ANY fish! We have had it on salmon and halibut both.
Fantastic is exactly what this was. Thank you for a fantastic recipe.
Fantastic! I was hoping to find an easy recipe to fix Cod since I'm tired of our regular way. I had everything on hand and whipped this up tonight and it was delicious! I love the lemon butter mixture! I did adjust the recipe though to recommendations on here. I cut the salt/pepper amount in half. (Would have been too salty otherwise). Added 1/2 tsp dill to the butter sauce and skipped the lemon pepper completely. I also added a dollop of mayonnaise to the second half of the butter mixture for drizzling over the fish. A keeper for sure. I think I actually over ate on this tonight. I think I may eat the leftovers for lunch tomorrow instead of sending them with DH to work. MMMMM!
This is quite delicious as long as the amounts of salt and pepper are reduced, but I think most of us are automatically inclined to always check for seasonings. I added a spoonful of mayonnaise and a bit of dill, as several others did, and found it delicious; a good way to cook fish or large sea scallops. I'm sorry for the lady whose husband threw it in the garbage can.
Very tasty! I just pan sauteed instead of baked. Omitted lemon pepper seasoning; added some dill and chardonnay. Wonderful! Served with a simple herb salad and crusty bread.
This is perfect! I actually just add all ingredients and bake...I don't make a sauce, because the flavor bakes in. I also add a dash of white wine and layer tomato slices over the fish when baking. Thank you! Easy peasy! :)
This was excellent. I followed another reviewers suggestion and added some dill, about the same amount as the parsley. I also omitted the lemon pepper seasoning. I just grated some of the zest from the squeezed lemon and sprinkled that and pepper over the top of the tilapia.
This was fantastic, made it with cod and it turned out beautifully, even my niece (the PICKIEST eater ever) loved it, ate some of mine when she finished all of hers. Thanks, will make it again and again.
The flavor in this recipe was outstanding! I started out with about 1/2 teaspoon of salt and found it to be plenty salty with the salted butter. Boiling butter for 10 minutes though wasn't a good idea, and it really doesn't thicken up a whole lot. So the next time I made it I let it boil just until the spices were lightly "toasted". I then baked the fillets in a glass baking dish covered with foil and they were really good!
I'm just getting in to cooking, and for some reason, fish scares me! I tried this recipe out and was SO pleased with the results! I will be making this one again!
Perfect and perfectly easy. I added more garlic because we love it and put it all on a bed of spinach before pouring the marinade over all of it. Will be making again for a quick fish dinner. My 2 year old ate it up, and my hubby who tends to be picky with fish dishes said "5 stars" we used Tilapia and it was perfect.
Really didn't care for this. I must have done something wrong since my sauce seperated. Might attempt this again but not anytime soon. Sorry!
This was AMAZING!!! So good! Even my 16 month old loved it. I kept back some of the butter sauce and added some sour cream to pour over the fish after... mmmm! I didn't put the lemon pepper on the fish, but instead put it directly into the butter so it wasn't as strong a flavour. Served it over jasmine rice and spinach with the sauce over top.
This was good but I felt it was a little too much butter. I went easy on the lemon pepper also. Next time I will cook uncovered though.
Great sauce. I didn't use the lemon pepper but I had a large lemon and fresh cracked pepper so it was perfectly lemony and peppery. I would use this sauce on more then just cod or fish in general. It was a big hit.
Be sure to increase the cooking time.
I'm only a teenager and i made this all by myself! :P It was awsome especially if you make home-made hash browns to go with it. I reccomend for 4 pieces of fish to use a 6-7 servings amount.
I use this recipe every time I make Cod. There really is no better way to bake a piece of fish.
Lovely Light Taste. Made several alterations as suggested by others and a tweek or so of my own... - Leave out the lemon pepper entirely - Omit Parsley - Add 2 tsp finely minced dill to the sauce - Place a slice of lemon on top of each fillet - Baked about 25 minutes (or until flakey)
I made some simple tweaks to this recipe and it was delicious. For one,in place of the lemon pepper I used the zest from the lemon and topped with herbs de province. This small twist added a new level to the meal. I feel this recipe is excelent.
Excellent. I used a 2 1/2 pound cod fillet. I put 1/2 of the butter sauce over the cod and topped it with fresh dill and lemon slices. I baked as stated. I took the remaining lemon sauce and added a couple tbsp of heavy cream and whisked it together. Not calorie friendly but what a treat and presentation. I served it with sweet potatoes and it really made a nice dinner. Will make again for a treat.
I followed the recipe exactly. Very salty, and the sauce even smelled bad. Don't understand why this is 4+ stars.
Nice and easy. The butter/lemon sauce cooked down enough that we used all during the baking step. Didn't measure the lemon pepper, just sprinkled on what looked right prior to baking.
Excellent addition to fish to really make it pop! I used cod fillets and it turned out great. The only thing I would do differently next time is to cut down on the amount of butter used - it almost seemed a little too thick and stole away from the lemon peppery flavor.
I have made this recipe with both tilapia and flounder; both tasted great.
Made exactly as written and my husband said it was the best fish I had ever made. I did follow one suggestion and broiled for about 4 min at end to lightly brown.
Very flavorful, as others I did not use the lemon pepper , but did salt and pepper the fish before cooking and I did run it under the broiler for a little color, this will be in the rotation, thanks for sharing
Way too salty.
The fish was moist but did NOT taste very good. My husband is not a picky eater but he threw this out! In our 12 years of being together I can count on one hand how many times he has done this. Sorry, I will not make this again. Thanks anyway :-)
This dish would have been better if it had more butter and WAY less pepper. I was sprinkling the lemon pepper on the fish and thought, "That looks like a lot..." I think I only added half of the lemon pepper, but still, when my mom and I were eating it it just felt like we were eating forkfuls of pepper and our mouths were on fire. Blegh. It definitely was not fantastic.
Very good. Didn't need the Lemon pepper seasoning. Added some coconut oil too. Fabulous!
AMAZING.....was wonderful on cod tenderloins, but one of my daughters doesn't eat fish of any kind so I put a boneless, skinless chicken breast on a pie plate with the lemon, garlic and butter sauce and cooked without covering in the oven while the fish cooked... OMG! It is great on fish but even more amazing on chicken! Tomorrow I will do the sauce on chicken for the whole family. This one's a keeper! Thanks!
Very good and tasty recipe!! I made these small changes: 1 tsp. chicken bouillon instead of 1 tsp. salt. I added a small amount of thinly sliced and chopped onion to the sauce when I added the garlic. And, I baked for 30 minutes covered with foil as I used frozen cod fillets. I served the fish with rice and a green salad. I will definitely be using this recipe again and again. My husband also loved it!!
I loved this recipe. I used fresh cod my husband and I had cought at the coast and it was the best fish we had ever had. Just like we were at an expensive restaurant.
Wow, great recipe! I used chicken breasts instead of the cod, and it turned out great! So juicy and flavourful. Quick and easy recipe. Thanx! :)
Thanks. As other reviewers suggested I used 1/2-1/4 of the salt, 1/3 of the lemon pepper and 1/3 of the butter recommended. To cut the calories I used a butter spray and a little bit more fresh lemon. I also sprinkled some bread crumbs (made from a mix of standard 1/3 white bread crumbs and 2/3 fiber one cereal I made in advance for recipes that call for breading) and a little parmesan cheese. The bread crumbs and cheese were sprinkled on the fish not completely covered. Based on other suggestions I also cooked the fish an extra 5 minutes and uncovered for the last 10 minutes. It turned out very tender and moist.
So easy. Soooo wonderful. Good enough for company or when you want to treat yourself to something special!
This was really good. My husband was impressed. Despite my husbands dislike for halibut, he loved this. Although I did use less butter just to cut back on fat, it still tasted great!
I reduced the salt as well as the lemon juice and lemon pepper, and added cayenne pepper and dill. Not a bad recipe—good for a weeknight meal.
Thanks Matthew, this is a very tasty fish recipe. I used country crock margerine with the yogurt in it and it still turned out great! I actually made this in my toaster oven , because I scaled the recipe for 2, and baked it in a foil packet. After baking, I used the "sauce" that was in the foil over some brown rice and it was great. My lemon pepper (caputo's) was a bit peppery so that added a great kick. Thanks I will make this tasty dish again.
My picky sons loved this one. Didn't bother with mincing the garlic, just used onion powder and added a dash of old bay seasoning. We ate every bite.
This was very quick and tasty. I kind of combined this and the Cod with Italian Crumb Topping recipes, and used this recipe for the sauce, but sprinkled my fish (cod) with some breadcrumbs seasoned with garlic powder and parmesan cheese. My husband (who's still sometimes hesitant about fish dishes) couldn't believe how good it was- he said it was better than at a restaurant.
Super easy! Super fantastic!
I thought these had too much lemon. If you're looking to mask the taste of what you're eating and love lemon, this is great, but I prefer milder flavors with fish.
I cut the recipe in half since there are two of us. Both my husband and I found the recipe to be way too salty for our tastes. If I were to prepare this again, I would leave out the 1 tsp (I used only 1/2 since I cut recipe in half) of salt called for in the sauce and also cut down on the Lemon Pepper. I found that trying to cook the lemon butter mixture until it thickened actually burned the minced garlic and dried parsley. (And I had it on medium heat.) I doubt that I would use this recipe again. My expectations for what sounded like a wonderful fish recipe did not turn out that way.
May have been better without the lemon pepper. It calls for quite a lot of lemon pepper and it overpowers any other flavor. Family didn't approve.
My husband was in awe when I told him how simple this recipe was to make. He loved the spices and told me to keep this recipe handy.
Incredible! This was the best fish I have ever made. I used tilapia and it was perfect. I will definately be making this again!
Very quick and easy to make, tasted yummy!
I've been forced (by long term bad eating habits) to eat more fish (that isn't a fish stick). This was really, really, really good & I don't like lemony flavor. It just worked. Now I understand why fish & lemon go together, but that's another symptom of overuse of frozen food ;) I think I might use a little less butter next time--or find some way to cut down on fat, but as the recipe reads now its 6 WWPP so its pretty healthy overall. & most importantly: edible for non-foodies who gravitate towards battered fish
This was ok and easy, but I really think cod needs to be breaded since it doesn't have much flavor.
Used Tilapia and put it on the grill in tinfoil. Pretty good. A little bland though.
We had this with some cod and it was wonderful! I'm not usually a huge fish eater, but I just loved the mix of flavors, really nice, and it was easy too! I'm going to give it a go with some scallops and perhaps shrimp in the very near future. Thanks Matthew, for a great fish recipe to add to my very small list of ones I use!
Very easy and quick to prepare. The sauce was really delicious too. I would suggest seasoning the fillet with salt when you sprinkle the lemon-pepper, this way it is salted "to taste", and there is less risk of over-seasoning. otherwise, if you enjoy lemon, and food that is well-seasoned, you'll like this dish. If you prefer a more subtle hint of lemon with your fish, go easy on the lemon pepper, or perhaps reduce the amount of lemon to 1/2 of the required amount. I followed the recipe as it was written, and loved the results. I could see how using the incorrect amount of fish in this recipe would yield poor results, so weigh your fish! I used Ling Cod. It was fabulous. A definite must try. Thanks for the great recipe.
Verry good, and will make again but I would reccomend using less lemon pepper... say about 1/2 as shown
Wonderful! Even my 10 yr old asked for more! I served this with orange glazed carrots (also on Allrecipes, butter herb rice from Lipton, and dinner rolls. This was, by far, the best fish I have tasted.
Delicious and easy. I think it was a bit too much lemon juice. My fillet tasted great but when my 2 year old took a bite it fell right out of her mouth with the typical lemon pucker. Maybe I poured the sauce on wrong. I will definitely make it again but with a bit less lemon next time. Thanks!
Awesome! We loved it! after reading the other reviews i also decided to omit the lemon pepper. It was perfect without it.
We liked this a lot. I sprinkled the fish with fresh lemon zest and dill weed instead of the lemon pepper. It cooked to perfection in 25 minutes and was very easy.
I fixed this recipe and it was good. I loved it, plus my husband!
I really like this recipe. A bit to salty with the given recipe amount so I cut it in half maybe even less than half. The garlic and butter give enough salt taste alone. Excellent Recipe!
Absolutely delicious, the only thing I changed was I put less lemon pepper!
I thought this was fantastic! My husband wasn't to thrilled although he hates fish. I need to find a recipe to hide it in order for him to eat fish. The sauce was very good we both agreed.
Not sure why so many are adding mayo to a dish that has a 1/2 cup of butter in it. Seems like it would be way too much fat and grease. Cut down on salt, as others have suggested, otherwise quite delicious. Because of an allergy to garlic I use a shallots. Shallots make a good substitute for garlic. I also use a homemade lemon pepper because all the lemon peppers that I have found in the stores contain garlic.
Not that 'fantastic'. Was easy to prepare and quick to get to the had table, have but better. The butter made it rich almost too rich for us.
I didn't have any lemon pepper, so I let it out. Husband and kids loved it! I will try subbing part of the butter for olive oil next time for the sake of dh's cholesterol.
Wow!! This was unbelievable! I used cod, and it was to die for. Definitely a keeper.
Great recipe. I did what you guys said and I added only 1 tablespoon of lemon pepper but it was still a bit too much lemon for me. The taste is really great but just way too much lemon. I Threw away the remaining butter mix and I took the fish out of the butter I baked it in.I added water with flour to make a sauce...and a couple table spoons of sour cream...this toned down the lemon taste a bit and I still managed the safe the lemon taste in the fish. It was great with the sauce. My husband loved it. Thanks Matthew.
I used this recipe with frozen cod fillets and it was fantastic. My husband loved it too. Great recipe.
Thanks for this easy great recipe!
I thought the sauce was delicious, basically a great scampi sauce base, but I doubled the amount of lemon juice and once I poured half onto the fish to back, I added some wine white wine and house seasoning to round out the flavor a little bit for the finishing sauce. I would use this sauce mostly when grilling fish or shrimp... it was very delicate and lovely. However, I used it with some baked arctic char, and it's entirely possible that I just chose the wrong filet to use with this recipe, but the fish came out a little slimy and the texture was just all wrong. Loved the sauce, hated the fish.
This was delicious! I made just 2 fillets, but made the full sauce recipe, and am glad I did because I don't think it would have turned out well with smaller amounts. I just used 2 garlic cloves so as not to overpower the other flavors, and I did not use lemon pepper at all because it looked like there were enough seasonings. The smell while cooking the sauce was heavenly, and the result was fantastic. We ate the fillets with rice, which I also recommend.
VERY YUMMY!!!! left out the lemon pepper and added mayo to the other 1/2 of the lemon butter mixture to top the fish with.
Won't make this again. It tasted like you poured lemon juice on the fish.
I made this recipe exactly like it is written and it was awesome! My husband and I both gave it 5 stars. I will admit that I "eyeball" measurements instead of using measuring spoons but I cook enough that I should be extremely close. I didn't think the lemon/pepper was too much as other people have mentioned in their reviews. It was perfect. If you don't like the amounts given, then you probably just don't favor lemon/pepper taste. Some people who submitted reviews changed this recipe so much that it didn't even resemble the same recipe. I wouldn't write a review good or bad unless you actually followed the recipe. Thanks for a great recipe. I've added it to my recipe book as a permanent addition!!
Wow!! This was unbelievable! I used cod, and it was to die for. Definitely a keeper.
OMG! ZESTY! I followed the recipe with a few changes. I used garlic paste since I didn't have fresh garlic on hand. I also omitted the Lemon Pepper, as I did not have that on hand either. I did add sour cream and added a little bit of corn starch to the other half of the sauce to add some body to it. I used the thicker sauce to top the cooked fish and on the rice. AMAZING!
A Keeper! My husband, who is not a fish person really liked the lemon and butter seasoning.
Very delicious. Cod needs ALOT of help ;) and this recipe helped!! This recipe also works very well with the usual frozen watery flounder.
I really enjoyed this! I omitted the lemon pepper. Really didn't need it! The cod was wonderful!
I thought this was good and easy. I didnt have lemon pepper so i added a lemon & herbs seasoning instead. Next time i will definitley use the lemon pepper. Used Salmon and husband said its the best he has ever had.
It smelt great though, but didnt't work for cod. I would think tiger prawns would work better with the addition of cheese.
My family enjoyed this recipe, although the lemony flavor was a little strong for us. We'll cut down on the lemon next time - and there WILL be a next time! Definitely a keeper!
Delicious! I tried this with cheap whiting fillets I had gotten on sale and everybody loved it.
Delicious!!!! Cut sauce in half for 1 pound of fish. Fantastic! My husband described it as fish scampi--which is basically is. Yum
I really liked this recipe. It was an impromptu decision for dinner tonight, and I had everything the recipe called for, except for the lemon, so I used bottled lemon juice. Also, I only had 4 cod filets, although I used all the stated measurments. I really enjoyed the dish, was a little overwhelmed by the Lemon Pepper seasoning, but I didn't use the correct amount of filets, either. My husband didn't like it, said it tasted too fishy (HELLO -- it is FISH)! It is a good recipe, but I probably won't make it again, because my husband won't eat it. I served it with brown rice and baby carrots. Thanks Matthew!
Just thought it was so so. Probably won't make again.
This recipe was delicious. Before putting it into the oven, I added extra (raw) garlic and parsley on top of the fillet before I sealed the foil around it. I only made one fillet so I just wrapped the foil around the Cod loosely so that it would steam a bit inside. I served this with "Shrimp Lemon Pepper Linguini" by Skini on AllRecipes, which complimented the Cod so well!!!! Definitely making this again!
My husband & I eat a LOT of fish so when I saw all the great reviews on this cod dish, I thought it would fit the bill. I made it as it is written & we both thought that the lemon pepper totally overpowered the fish. We threw the rest out.