lemon butter baked fish

on any given night when we’re famished and nobody (ahem, that means me) has planned dinner, one of us will almost invariably ask, “should we make the fish?”  this is code language for, “shall we bake up the easiest, most luscious fish recipe on the planet, which will result in happy people and scraping of the baking dish to sop up every last dribble of buttery lemon and every last nibble of gooey, near-candied onions?

lemon butter fish jan a


and the answer, almost invariably, will be, “YES!”

lemon butter fish jan b


trust me when i say this is a must-make dish.  the fish will become silky, with just a tease of a crunch around the edges.  you can use any fish (we buy what’s on sale; we love almost any white fish and the whole gang is smitten with salmon.  do look for “wild caught” as opposed to farmed fish for the nutritional benefits).  this particular night, we served with cauliflower “rice.”  to make cauliflower rice, i simply run fresh or frozen, thawed cauliflower through the food processor until it resembles the size of rice (mine here is slightly chunkier).  then spread on a baking sheet, toss with olive or coconut oil and seasoning of choice.  roast at 425 degrees for 15-ish minutes, or until it just starts to brown & crisp.  if you’d like a more in-depth recipe, click here for a great and simple version at nom nom paleo.  i’m sorry, grandma rose, if you can hear me, for the lack of color variation in this plating!

lemon butter fish jan c


you’ll forgive me the less-than-stellar photos for this post?  the plates were practically running by me in the effort of their owners to devour them.  i promise, i’ll re-make these images down the road.  if you promise you’ll make this recipe.

lemon butter fish jan d


print.  make.  devour.  that is all.

lemon butter baked fish


  • 2 pounds fish filets, your choice
  • 6 tablespoons salted butter
  • 1 large onion
  • 1 whole lemon
  • salt and pepper or seasoning of choice


  1. Preheat oven to 425 degrees.
  2. Slice onion and lemon, cross-wise, into thin slices.
  3. In a 9x13 glass baking dish, lay onion slices in a single layer.
  4. Lay fish filets on top of onion.
  5. Season fish with salt and pepper or seasoning blend (we prefer blackened seasoning).
  6. Top fish with lemon slices, then butter pats.
  7. Bake fish for 8-15 minutes, or until edges crisp and fish is easily flaked with a fork.


as you can see, the recipe is super-simple.  you can dress it up, if you like, by varying your spices or adding capers.  but really, i promise, it isn’t necessary.  did you make it?  let me know your thoughts in the comments below!


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5 Comment

  1. Reply
    February 24, 2014 at 4:11 pm

    This looks fantastic! What white fish is in the picture? Also, do you have the cauliflower “rice” recipe?

    1. Reply
      February 24, 2014 at 6:02 pm

      Hi, Tracey! The fish here is tilapia. I know there are other “healthier” fish, but this one is very reasonable and we use it when it’s on sale. We love salmon the best, and often find great deals on wild caught salmon. When I do, I buy a bunch and freeze it. 🙂 I revised the post to include a link to one of my favorite bloggers with a recipe for cauliflower rice. If you’re not familiar with her, she’s a DELIGHT! And thank you so much for visiting and taking time to comment!
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      1. Reply
        February 24, 2014 at 8:26 pm

        Ok, great..thank you!!

        1. Reply
          February 24, 2014 at 8:35 pm


  2. Reply
    February 28, 2014 at 7:23 pm

    This looks wonderful!
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