Fish is kind of a big deal at our house. My husband loves to fish, my son is learning the love of fishing, and all of us love eating all of their catches. In fact, a section of our freezer is devoted to Ziploc bags filled with walleye, crappie, and perch. I don’t think I’ve ever purchased fish from a grocery store because there is no need. As long as the hubs is willing to catch ’em, I will gladly cook them. I like to pan fry fish, deep fry them in beer batter, and bake them in lots of butter. Butter-baked fish is what I’ll be showcasing today. 🙂
I like to make this recipe when I’m feeling the need to lighten up supper. I also like this recipe because it is quick and easy. I don’t have to spend time dipping, breading, frying, flipping, and draining each piece of fish. (Frying fish is a lot of work, people!)
You don’t have to use walleye, but a fish with nice, big white flakes is always good for this recipe. I like to save the smaller fish for pan frying. (I guess that’s where the term “pan fish” comes from…)
- Fish fillets (1-2 lbs.)
- 1/4 cup butter (approximately)
- Lemon pepper seasoning
- Seasoned salt
- Paprika (optional, but gives it a little color)
Here’s what to do:
- Preheat oven to 400 degrees.
- Place your fish fillets in a baking dish. They can be squished together, just don’t place them on top of each other.
- Drop slices of butter over the top of the fish.
- Season with lemon pepper, seasoned salt, and paprika. (Cajun seasoning is good, too.)
- Bake for 15-20 minutes or until fish flakes easily with a fork.
- That’s it! Enjoy!