Easy Lemon Butter Sauce for Fish
This simple and delicious easy lemon butter sauce for fish is ready in under 6 minutes! A great accompaniment for whitefish and seafood or other types of fish of choice.
You will love the simplicity of this nutty brown fish sauce and your palate will thank you for it. Restaurant quality dish served in the comfort of your home
Easy lemon butter sauce recipe
You may be wondering why you need lemon butter sauce for fish dishes, well the simple answer is that it elevates the flavours of the fish. Whitefish (fillet or loins) can be quite bland especially when not cooked correctly. The addition of this simple lemon sauce might change your mind about fish dishes forever.
Trust me the extra 5 to 6 minutes you will need in making this is totally worth it. A total game changer! The great part is that you can make this in your microwave in 1 minute. How great is that? The only caveat is that the sauce might lack the nutty flavour that can only be achieved by browning the butter. By the way, browned butter is called Beurre noisette in French.
This lemon sauce for fish is so good that you can make it with just two ingredients. If you are an avid reader of this blog then you will know nothing passes through our table without the addition of salt and pepper. What makes this recipe a 4 ingredients recipe is the addition of salt and black pepper.
Related post: one of the reasons I am sharing this recipe today is because you all love my parsley sauce recipe. Do check it out if you haven’t already. Both sauces are great for seafood.
What does it taste like
Buttery or nutty and buttery if the butter is browned. It is fresh and light at the same time with the subtle citrusy flavour of lemon hitting the right spots in your palate.
Ingredients
Slightly salted butter: as I mentioned earlier, white fish does lack in the flavour department hence why I am using slightly salted butter. If you are worried about the overall salt content then opt for unsalted butter.
Lemon juice: only freshly squeezed lemon juice is great for this sauce.
Salt and pepper to taste
Variations
Parsley
Fresh garlic
Finely chopped shallot
Worcestershire sauce
How to make lemon butter sauce for fish
Make the brown butter: place a heavy-bottomed light-coloured pan on medium-low heat, and add sliced butter swirling or whisking from when the butter starts to melt. The butter will begin to foam a bit, continue to whisk until the butter is golden brown, and the milk solids settle at the bottom forming a brown speckled bit and the butter is nutty in aroma.
Take it off the heat immediately as the butter can go from brown to burnt within a twinkle of an eye. The whole process should take about 4 to 5 minutes.
Pour the butter into a heat-proof bowl to stop the cooking process.
Add freshly squeezed lemon juice, and softened butter and whisk to combine for about 20 seconds. Season with salt and pepper and serve on fish, pasta, mashed potatoes or as desired
Tips
Use an aluminium or coloured pan to melt the butter, this is so that you can easily see the butter when the colour is changing.
Store any leftovers in the fridge for up to three days and add to your pasta dish.
What to serve it with lemon butter sauce
Lemon butter sauce is versatile and can be served on many dishes other than fish or seafood alone. You can spoon the sauce on vegetables like steamed broccoli, asparagus, cauliflower rice or Mashed potatoes.
More DIY sauce and fish recipes
The best fry sauce: I mean literally the best
Once you make this homemade tomato sauce, you will never go back to store-bought again.
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Easy Lemon Butter Sauce for Fish
Ingredients
- 80 g slightly salted butter
- 2 tbsp lemon juice juice of 1 small lemon
- Salt and pepper to taste
Instructions
- Make the brown butter: place a heavy-bottomed light-coloured pan on medium-low heat, add sliced butter swirling or whisking from when the butter starts to melt. The butter will begin to foam a bit, continue to whisk until the butter is golden brown, and the milk-solids settles at the bottom forming brown speckled bit and butter is nutty in aroma. Take it off the heat immediately as the butter can go from brown to burnt within a twinkle of an eye. The whole process should take about 4 to 5 minutes.
- Pour the butter into a heat-proof bowl to stop the cooking process.
- Add freshly squeezed lemon juice, and whisk to combine for about 20 seconds. Season with salt and pepper and serve on fish, pasta, mashed potatoes or as desired
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
