Description
This Mediterranean Baked Fish with Preserved Lemon Herb Beurre Blanc is a flavorful and healthy dish featuring flaky fish coated in a vibrant, aromatic sauce. It’s a surprisingly easy recipe perfect for a weeknight meal or impressing guests.
Ingredients
Scale
- 4 ≈150g fish fillets (cod, snapper, or sea bass), skinless
- 2 Tbsp (30ml) extra virgin olive oil
- 30g preserved lemon, minced
- 30g unsalted butter, cubed
- 1 Tbsp (15ml) fresh lemon juice
- 1 clove garlic, minced
- 1 Tbsp (5g) fresh parsley, chopped
- 1 Tbsp (5g) fresh dill, chopped
- ½ tsp (2.5g) smoked paprika
- Salt and pepper to taste
- Parsley sprigs and lemon zest for garnish
Instructions
- Preheat & Prep: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Season Fish: Pat fish dry, brush with olive oil, and season with salt, pepper, and paprika.
- Make Beurre Blanc: Melt butter over low heat, whisk in preserved lemon, garlic, lemon juice, parsley, and dill. Cook until glossy.
- Assemble & Coat: Place fish on baking sheet and spoon beurre blanc over each fillet.
- Bake: Bake for 12-15 minutes, until fish flakes easily.
- Reheat Sauce: Gently reheat remaining beurre blanc, adding water if needed.
- Plate & Garnish: Transfer fish to plates, drizzle with sauce, and garnish with parsley and lemon zest.
Notes
For best results, use a low temperature when making the beurre blanc to prevent separation. Patting the fish dry before seasoning helps achieve a good sear.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg