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Butter-Poached Fish Fillets

Butter-Poached Fish Fillets

Butter-Poached Fish Fillets

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
Medium Skillet
2
Cutting Board
3
Knife
4
Measuring Cups
5
Slotted Spatula
6
Paper Towels

Ingredients

Fish

  • 1
    1.5 pounds fish fillets

Dairy

  • 1
    1 cup unsalted butter

Flavorings

  • 1
    4 each garlic cloves
  • 2
    0.5 each lemon
  • 3
    1 tablespoon fresh thyme sprigs
  • 4
    0.5 tablespoon fresh parsley
  • 5
    0.5 teaspoon salt
  • 6
    0.25 teaspoon black pepper

Directions

1

Prepare the Fish

Pat the fish fillets dry with paper towels. This helps the butter adhere better and ensures even cooking.

2

Prep Aromatics

Mince the garlic cloves. Slice the lemon into thin rounds. Roughly chop the parsley.

3

Melt Butter

In a medium-sized, heavy-bottomed skillet, melt the butter over low heat. Be careful not to let the butter brown or burn. 'Low heat' means a setting where the butter melts slowly and gently.

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4

Infuse Butter

Add the minced garlic, lemon slices, and thyme sprigs to the melted butter. Allow them to infuse the butter for 2-3 minutes. The garlic should become fragrant but not brown. 'Infuse' means to allow flavors to meld into the butter.

5

Add Fish Fillets

Gently place the fish fillets into the butter mixture. The fillets should be mostly submerged in the butter. If not, you can use a spoon to gently baste the tops with butter. Ensure the heat is still very low to prevent overcooking.

6

Poach the Fish

Cover the skillet and poach the fish for about 8-12 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets. 'Poach' means to cook gently in liquid at a low simmer.

7

Remove the Fish

Carefully remove the fish from the skillet using a slotted spatula. Be gentle as the fish will be very delicate. Place them on a serving plate.

8

Sauce and Garnish

Pour the butter sauce over the fish. Garnish with the chopped parsley. Season with additional salt and black pepper to taste.

Recipe Tips

  • Use a heavy-bottomed skillet for even heat distribution.
  • Be gentle with the fish fillets as they are delicate.
  • For a richer flavor, use clarified butter.
  • If you don't have fresh herbs, you can use dried ones. Start with half the amount and add to taste.
  • Make sure the fish is cooked through by checking that it flakes easily.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

2g

Protein

30g

Fat

35g

Fiber

0.5g

Sugar

0g

Sat. Fat

20g

Sodium

450mg

Trans Fat

1g

Cholesterol

150mg

Potassium

500mg

Vitamin A

100%

Vitamin C

10%

Calcium

50%

Iron

1%

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