Whitefish with Lemon-Lime Butter
Rachel
Easy and Flavorful
ingredients
- 4 (6oz.) Whitefish fillets, thawed
- salt and pepper
- 4 tbs. unsalted butter
- 1 tbs. grated lemon zest
- 1 tbs. grated lime zest
- 1/2 cup dry bread crumbs
- 2 tsp. fresh thyme, chopped or 1 tsp. dried thyme
directions
- 1
Preheat oven to 400°. Rinse fish, pat dry and place flat on a broiling pan lined with foil. Season with salt and pepper.
- 2
Melt butter in a small saucepan over medium-high heat. Stir in lemon and lime zests and remove from heat.
- 3
Set aside 1 Tbs. lemon-lime butter. Thoroughly brush 1 side of each fillet with remaining butter, dabbing brush so it collects some zest as well as butter. Turn and brush other side of each fillet.
- 4
In a small bowl, mix together bread crumbs and thyme with a fork. Sprinkle equal amounts of crumb mixture over each fillet and drizzle with reserved lemon-lime butter. Bake until fish is lightly browned on top and flakes easily when pierced with a fork, 12 to 15 minutes. Garnish with lemon and lime slices.
notes
Low in calories and full of flavor. You can use snapper, sole, trout, tilapia, walleye or any other white fish for this recipe.
Source: Rachel
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