This could easily be a picture recipe to be honest. It's that simple.
Tip 1: You can skip the lemon since your sauce is already with lemon.
Tip 2: Smudge butter like I did.
Tip 3: You can make your lemon-butter sauce thicker by adding 1 teaspoon cornstarch dissolved in 2 teaspoons COLD water.
Tip 4: Put on your chefy hat, it's your fish! It won't complain whatever you add in the packet!
Ingredients:
2 white fish fillet
1/2 lemon Slice (optional)
Salt
Pepper
Olive oil
2 butter cubes (optional)
2 Baking paper or parchment papers cut to the size of each fillet
Serves 2
Pre-heat the oven to 150F
Make sure fillets are de-boned and skinned. Rub olive oil all over fillets.
Place fillets in each baking paper. Sprinkle salt and pepper.
Close packets by folding the ends together.
Bake for 15 minutes or until parchments are a bit brown.
Discard juiced in packet and serve with lemon butter sauce. Recipe below.
Related Recipe: Lemon Butter Sauce
Tip 1: You can skip the lemon since your sauce is already with lemon.
Tip 2: Smudge butter like I did.
Tip 3: You can make your lemon-butter sauce thicker by adding 1 teaspoon cornstarch dissolved in 2 teaspoons COLD water.
Tip 4: Put on your chefy hat, it's your fish! It won't complain whatever you add in the packet!
Ingredients:
2 white fish fillet
1/2 lemon Slice (optional)
Salt
Pepper
Olive oil
2 butter cubes (optional)
2 Baking paper or parchment papers cut to the size of each fillet
Serves 2
Pre-heat the oven to 150F
Make sure fillets are de-boned and skinned. Rub olive oil all over fillets.
Place fillets in each baking paper. Sprinkle salt and pepper.
Close packets by folding the ends together.
Bake for 15 minutes or until parchments are a bit brown.
Discard juiced in packet and serve with lemon butter sauce. Recipe below.
Related Recipe: Lemon Butter Sauce
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