Feb 12, 2020

Lemon Butter Baked Fish Fillets

My ideal ingredients was cod fillet for this recipe, but it wasn't available at the grocery store. Instead, I used tilapia and thankfully it turned out just like what I've imagined. Saved some money too since tilapia is a much cheaper option compared to cod.

Lemon butter baked fish fillets -


  • 380 grams tilapia fillets
  • 50 grams unsalted butter
  • 2 garlic cloves
  • 1 lemon
  • 2 tablespoons chopped dill
  • 1 teaspoon mixed dried herbes de Provence
  • 1 teaspoon salt
  • Some black pepper


Remove butter from the fridge and rest in room temperature till softened. 

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius. Brush some butter to the baking dish to prevent sticking. I simply use butter remained on the wrapper and rubbed on the surface, nothing goes to waste.

Zest the lemon then thinly slice into round-shaped pieces. Peel and mince garlic cloves. Finely chop the dill and save a small amount on the side, going to use that as garnish later.

Once the butter softens, mix the butter together with minced garlic, 2 tablespoons chopped dill, 1 teaspoon mixed dried herbes de Provence, zest of 1 lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Pat dry fish fillets and transfer to baking dish. Brush the butter mixture all over and top with lemon slices.

Into the oven and bake for 15 to 20 minutes.

Remove from heat, garnish with chopped dill and some more cracked black peppercorn before serving.

The reason why I tried to avoid using tilapia is because it has a taste that I'm not really fond of. However, since lots of herbs were involved, paired with refreshing lemon and creamy butter, that distinct tilapia taste was gone. I even drizzled some melted sauce over rice to eat with, pretty awesome.

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