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Serve the lemon butter fish hot with rice, steamed vegetables, or a crisp green salad.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the fish.
Variations:
Add capers to the sauce for a briny twist.
Substitute butter with ghee for a richer flavor.
Sprinkle a bit of chili flakes if you like it a little spicy.
Use lime instead of lemon for a different citrusy note.
FAQ:
Q: Can I use frozen fish fillets?
A: Yes, just make sure they are fully thawed and patted dry before cooking to avoid excess moisture.
Q: What’s the best fish to use for this recipe?
A: Mild, white fish like cod, tilapia, or haddock work best as they absorb the flavors beautifully without overpowering the dish.
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