Ingredients:

  • 2 (6-ounce/170g) white fish fillets (cod, haddock, or tilapia), skin on or off
  • 2 tablespoons (30ml) unsalted butter, divided
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons (30ml) dry white wine (such as Sauvignon Blanc - optional)
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Lemon wedges, for serving

Instructions:

  1. In a small saucepan, melt 1 tablespoon (15ml) of the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it!).
  2. Whisk in the lemon juice, white wine (if using), salt, and pepper. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly reduce.
  3. Remove from heat and whisk in the remaining 1 tablespoon (15ml) of butter until melted and the sauce is smooth and emulsified. Stir in the chopped parsley and chives.
  4. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  5. Place the fish fillets in the prepared baking dish. Pour the lemon butter sauce evenly over the fish.
  6. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  7. Garnish with fresh lemon wedges and serve hot. This Zesty Lemon Butter Fish Fillet is best when served immediately.