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Pastimes : being lean, clean, thriving & alive
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From: rimshot11/7/2023 11:17:18 PM
2 Recommendations

Recommended By
ajtj99
The Ox

   of 103
 
recipe for fish - I cooked filets of red snapper using this
very simple recipe and it turned out great ... the trick is

to make sure enough melted butter / lime sauce covers each fish filet ...
I prefer to use enameled casserole pans for oven baking fish because
of the even cooking and greatly improved clean up

I did follow the recipe - 10 minutes in a pre-heated oven at 400 degrees F, though
my fish was about 3/4 inch thick

* I simply oiled the bottom and sides of the casserole dish before placing the fish
in it -- foil or parchment paper is not necessary if using an baking dish with interior enamel
finish

* I substituted lime juice & limes for lemon juice


Ingredients
Directions
  • Below is an overview of how each step looked as I prepared this recipe.

  • Begin by preparing the lemon butter. Add 1/3 stick of Vegan Butter to a small sauce pot like this one and set over Low/Medium heat. You want the butter to melt slowly without burning.
  • Once your 1/3 stick of butter is almost completely melted, chop one whole lemon in half and squeeze the juice from the half-lemon into the pot with the melted butter. Mix thoroughly.
  • Once the butter is completely melted and mixed with the juice from a half-lemon, take the lemon butter mixture off any heat and set aside.
  • Line a casserole dish or Pyrex baking dish with aluminum foil or parchment paper. I used foil, but parchment is probably the better option when baking a delicate fish like Rockfish.
  • (OPTIONAL STEP) Coat the aluminum foil or parchment with extra-virgin olive oil before placing your fish fillets in the baking dish. I was out of olive oil, but I recommend doing this to prevent the fish from sticking.
  • Place rockfish fillets in baking dish and season each fillet with 3 pinches of sea salt and 3 pinches of black pepper.
  • Now that the lemon butter has cooled slightly, pour the lemon butter sauce over each fillet making sure that each fillet is totally coated with sauce. I let these sit for 2-3 minutes here to absorb the lemon butter sauce.
  • Take the unused lemon half and slice into wedges. Place two small lemon wedges on each fillet. These will release some juices while cooking and provide a nice garnishment, as well.
  • Bake at 400 degrees for 10 minutes (if you have a very powerful oven, check fillets after 7-8 minutes). Each fillet should be opaque all the way through and flake apart gently when tested with a small cocktail fork.
  • Carefully remove from the oven wearing very cute oven mitts and let sit for about 1 minute to continue to absorb the flavors of the lemon butter.
  • Garnish with about 8 shakes of parsley flakes or 2-3 sprigs of fresh parsley if you have it.
  • Carefully remove each fillet by inserting a wide, thin spatula between the bottom of the fillet and the foil or parchment and place on a plate (I tried to be fancy by spreading some Dijon mustard around the edge of the plate, but I recommend NOT doing this. Dijon is too spicy for such a delicate fish and works much better with a fish like salmon.)
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