Our butter baked fish is an incredibly simple, yet utterly satisfying dinner. Just 3 ingredients make it a cinch to serve anytime.
When simplicity, speed, and straightforward goodness are exactly what you need on your dinner table, this tender buttered fish is an exceptional solution. Use the freshest fillets you can find and savor the elegant yet unpretentious glaze. (We are talking about butter, after all!)–Lorraine Pascale
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*How do I know when fish is done?
Even if you follow the timing in a recipe, you might still have doubts about how to know if your baked white fish is ready to devour. Fresh cod has a slightly transparent look when raw. When cooked, it will turn white and opaque. The best way to know when it’s cooked through is to insert a fork or the tip of a table knife at an angle in the thickest part of the fillet and twist gently. If it flakes and looks opaque throughout, it’s ready to eat.
Butter Baked Fish
- Four (6-ounce) chunky, white fish fillets* (such as cod or pollack) preferably sustainably caught, skinless if desired
- 3 tablespoons (1 1/2 ounces) unsalted butter cut into small pieces
- Sea salt and freshly ground black pepper
- Preheat the oven to 400°F (204°C).
- Scatter the butter on top of the fish. Season well with salt and pepper.
- Roast until the fish is cooked through and a knife inserted into the thickest part of the fillet reveals completely opaque flesh, about 10 minutes.
- Serve each piece of fish with a little drizzle of the butter from the roasting pan.
Recipe Testers’ Reviews
This is a very simple way to prepare fish. The cod fillets took about 10 minutes to cook. I used an instant read thermometer and removed them from the oven when they reached 140°F. This butter baked fish would be lovely accompanied by fresh peas.
What a lovely recipe for butter baked fish. I used trout fillets as our fish of choice and it roasted perfectly at the suggested 10 minutes time because they were thin fish fillets. The fish really didn’t need anything other than salt, pepper and butter, but I could see adding thinly sliced lemon and maybe some fresh herbs to the fish if you were feeling fancy. I added peas with a touch of finely chopped mint which was tasty as well.
I was blown away by how easy it was to make an elegant and different dinner. I cook almost every night, but I tend to rely, as most of us do, on old standbys for weeknight dinners. To be honest, I’ve made a fish dish similar to this one before and I have always been pleased with the results. The fish was tender and buttery, without being over-the-top decadent.
I served the butter baked fish with squash that was nicely caramelized and delightfully herby.