A long and a very – very memorable vacation, it has been indeed, of almost 3 months (hah! the benefits of not being tied down to the summons of an organization). Had been off to India primarily for my brother’s wedding and lots of other events. Durga Puja – the main festival for Kolkata folks, followed by Diwali/Kali Puja – another festival widely celebrated in the northern and the eastern parts of India and not to mention – the Jagatdhatri puja in Chandannagar were all in the agenda including 4 weddings in the family, one of which was of my own brother and another of my very close cousin (and friend). Needless to say lots of shopping, running around and sprucing up before all these events left me feeling highly excited though a little tired. Not that I am complaining. On our way back, we had a 12 hour stop over at Dubai and got to see a little bit of the city as well.
Now back to the snow and chill and the never-ending winter. I hardly felt like blogging all this while. Just curled up on the sofa under the plush throw with a cup of hot chocolate and read and read and read…. well watch movies sometimes too, but mainly read. Finished reading “Safe Haven by Nicholas Sparks” and waiting to watch the movie. My kitchen, however, has not been dormant like my cookbook. I have been cooking, baking and clicking meanwhile, so have a lot of “to post” lineups. One of which is today’s post.
I first had this “Fish in Lemon Butter sauce” in the hotel we were allotted by Emirates in Dubai. The dinner buffet was grand but what caught my interest was this delicious and extremely appetizing fish. I am very sure that the fish they had used was “Swai” which I found is available in common stores like ‘Target’ or ‘Aldi’. I had never tried this earlier but now that I have I can tell that its the best kind I have ever had. I am not a great fish lover and do not have a high tolerance for the fish-ey smell, the same reason why I rarely enjoyed having Salmon. But this ‘Swai’ tops my list from now on. It is so soft on cooking and has a great taste even if you fry with nothing more than a few sprinkles of salt. I have stopped bringing Tilapia fillets and am stuck up with this for the time being.
This recipe however holds good for any kind of fish and is a very easy and quick one. Parsley is the only herb to be added here but since I did not have any fresh ones I used the dried one. You can choose to skip it if you don’t want. Same goes with cheese – I added it just this once since I was doing it for the first time, but I have made this a couple of times since then without the cheese and it tastes equally good, so skip cheese for the healthier version..
- Fish – 2 fillets, I used Swai but you can use any of your liking.
- Salt – to taste
- Black pepper – to taste
- Butter – 1-2 tbsp (Can adjust the amount according to preference)
- Garlic – 3-4 cloves minced or finely chopped
- Lemon juice of 1 whole lemon
- Parsley – 1 tbsp. I used dried parsley.
- Cheese (optional) – I used shredded mozzarella.
- Preheat the oven to 350 F. Line a baking tray with an aluminium foil and lightly grease it with oil.
- Melt butter in a pan on a medium flame, add minced garlic, lemon juice and parsley to it. Stir it for a couple of minutes and lemon butter sauce is ready
- Sprinkle salt and pepper lightly on both sides of the fillets and arrange it on the baking pan is a single row. I usually cut the fillets pieces if I am using a small tray so that it fits.
- Pour the sauce evenly on the fillets and bake it at 350 F for 15-20 mins. Baking time may vary from oven to oven however it takes me about 18 mins.
- If using cheese, take out the baking tray 5 mins prior to finishing time, sprinkle cheese on the fillets and bake it to completion.
- Take out the fillets on a serving tray and pour the remaining sauce from the baking tray on top of the fish
- Serve immediately.
Can be had with any king of bread or rice. We love it with Khichdi or just rice and dal.