Baked white fish with lemon and butter
Ingredients
- 650-700 g fish fillet, white
- salt, to taste
- pepper, white or black, to taste
- 1 lemon
- 4 tbsp butter
Utensils
- knife
- cutting board
- grater
- citrus press
- frying pan
- bowl
Instructions
- Cut the fish into medium-sized portions.
- Salt and pepper on all sides.
- Remove half the lemon zest with a fine grater or a sharp knife.
- Squeeze out the juice from half the lemon.
- Remaining half of the lemon, thinly slice into cut according to the number of pieces of fish.
- Melt half the butter in a pan over medium heat.
- Fry the fish for about one to two minutes on each side.
- Place the fish in a casserole dish and drizzle with half the lemon juice .
- Place a lemon slice on each piece of fish.
- Put in the oven preheated to 200°C for about 10 minutes.
- Meanwhile, melt the remaining butter.
- Mix the lemon zest and lemon juice in a bowl.
- Remove the baked fish from the oven, drizzle over lemon butter and serve immediately.
When choosing the fish fillet, you should make sure that the fillet pieces are thick enough and not too thin, otherwise the fish will become too dry. What type of white fish is used is not critical. Depending on the size of the pieces, the baking time may vary slightly and should be adjusted.
