Herbed Butter White Fish Filets is a quick and easy recipe that makes a mild fish sing with flavor. This is one of Jimmie’s favorite ways to eat fish and mine, too! I don’t broil it, but rather slowly roast it to keep the meat flaky and tender. Plus, we love the crispy edge that it gets from cooking it this way.
Depending on the number of filets you’re preparing, you can halve or double the ingredients.
Herbed Butter White Fish Filets
- 10-12 Pollock, cod, haddock, or tilapia filets, preferably wild caught
- 1-1/2 sticks of butter, melted
- 1 tbsp parsley
- 2 tsp oregano
- 2 lemons, sliced thin + 3 tsp. lemon juice
- Salt & pepper
Preheat oven to 350°F.
Lightly salt and pepper each side of tilapia and arrange on a large jellyroll pan.
Mix together butter, herbs, and lemon juice. Pour about a tablespoon of the mixture over each fillet. Arrange lemon slices on top of each filet or in teh black spaces.
Bake for 20 minutes or until the fish is golden and the lemons are slightly roasted.
Serve with extra wedges of lemon, if desired.
Happy eating! 😊