Make this easy Fish in Lemon Butter Sauce in just 25 minutes for a delicious one-pan meal. Fish & broccoli are cooked all the way in the sauce made from lemon, butter, white wine & capers - for a dish that will be a fast favorite.
Jump to:
I dreamed up this recipe a couple of years back when I went to bed little bit hungry, and it quickly became one of my favorite fish recipes. It's got all the best flavors: butter, white wine, lemon and salty capers - a flavor combo that's great with fish, and with a nice glass of wine.
Why you will love this recipe
- Quick and all done in 25 minutes
- Easy recipe with just a few simple steps and simple ingredients
- Hands off with 15 minutes of active cooking - great for busy weeknights!
- All done in one pan for super easy cleanup
- Loaded with flavor and an addictive lemon butter sauce
- A healthy meal on its own or with a side of rice
What you need to make it
Ingredient notes & substiutions
- Heavy cream should be used to avoid the sauce breaking
- White wine: Choose a kind you enjoy drinking, and serve a glass with dinner for the perfect pairing. I recommend Sauvignon Blanc as it goes perfectly with the other flavors.
- Fish fillets: Most white fish fillets work well for this recipe, for example plaice, bream, tilapia and cod
- Lemon juice: Fresh lemon juice is the way to go, bottled won't do
- Mini capers can be skipped - just add a bit of salt instead
- Salt can be added if needed
How to make it
- Melt butter in an oven safe pan (for example, a cast iron skillet) over medium-high heat
- Pour in white wine and simmer for 2 minutes
- Add cream, mix, and simmer for 2 minutes
- Spoon a bit of the cream sauce into a separate dish and mix in the lemon juice. Then add this to the rest of the sauce, mix, and simmer for 1 minute.
- Remove the pan from the heat and add capers
- Taste test and add salt if needed
- Place fish filets in the bottom of the pan
- Top with broccoli
- Spoon some of the sauce over the broccoli, then cook in the middle of the oven at 390°F (200°C) for 10 (for thin filets) to 15 minutes (for thick filets)
- Check that the fish is cooked through, then serve as it is or with a side of rice!
Tips & tricks
- For less crunchy broccoli cut it in smaller pieces and/or pre-cook for 1-2 minutes before adding to the pan
- If you don't have an oven safe pan you can make the sauce in a regular skillet and then place the fish and broccoli in a baking dish and pour over the sauce
- Mix lemon juice with a bit of the cream sauce before adding to the sauce, to avoid the sauce breaking
- To find out if the fish is done, poke a fork through it. If it's flaky, comes apart easily, and white (not translucent) inside, it's done.
- This dish is best eaten straight away but you can store leftovers for up to 2 days in an airtight container in the fridge. The texture of the fish will not be as nice though.
- This dish does not freeze well
Recipe FAQ
What kind of fish can I use for this recipe?
This recipe works best with white fish, for example plaice, tilapia, bream and cod.
How do I know if the fish is ready?
To find out if the fish is ready, poke a fork through it. If it's flaky, comes apart easily, and white (not translucent) inside, it's done.
More quick & easy dinner recipes
Love quick & easy weeknight approved dinners, like this Fish in Lemon Butter Sauce? Then I think you will love these recipes!
- Baked Cod in Foil with Lemon, Potatoes & Tomatoes
- Mexican Stuffed Bell Peppers without Rice
- Vegetarian Chili Sin Carne
- Meatballs without Eggs & Breadcrumbs
- Shrimp Mei Fun
- Smoked Salmon & Spinach Pasta
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Fish in Lemon Butter Sauce with Capers & Broccoli
Print RateServings: 2
Calories: 425kcal
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients
- 1 tablespoon butter
- ½ cup white wine
- ⅔ cup heavy cream
- ¼ cup mini capers
- 1 lemon juice only
- ¼ teaspoon salt according to taste, only if needed
- ½ lb white fish filets
- ½ lb broccoli cut in florets, stem peeled and chopped
To serve
- 2 servings rice optional
Instructions
- Preheat oven for 200 C/390 F.
- Melt the butter in an oven safe frying pan or skillet over medium-high heat, then pour in the wine and bring to a boil. Simmer for 2 minutes.
- Add cream and simmer for 2 minutes.
- In a small bowl, mix the lemon juice with a few tablespoons of the cream sauce, then add to the sauce and simmer for 1 minute.
- Remove the pan from the heat and add the capers. Taste test and season with salt as needed.
- Place the fish filets in the bottom of the pan and place the broccoli on top. Spoon some sauce over the fish & broccoli.
- Cook in the middle of the oven for 10-15 minutes. For thin plaice filets, 10 minutes is enough, for thicker fish filets like cod 15 minutes might be needed.
- Serve on its own, or with a side of rice.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Notes
Ingredient notes & substitutions
- Heavy cream is best to use to avoid the sauce breaking
- White wine: Choose a kind you enjoy drinking, and serve a glass with dinner for the perfect pairing. I recommend Sauvignon Blanc as it goes perfectly with the other flavors.
- Fish fillets: Most white fish fillets work well for this recipe, for example plaice, bream, tilapia and cod
- Lemon juice: Fresh lemon juice is the way to go, bottled won't do
- Mini capers can be skipped - just add a bit of salt instead
Tips & tricks
- If you don't have an oven safe pan you can make the sauce in a regular skillet and then place the fish and broccoli in a baking dish and pour over the sauce
- Mix the lemon juice with a bit of the sauce before adding, to avoid the sauce breaking
- To find out if the fish is done, poke a fork through it. If it's flaky, comes apart easily, and white (not translucent) inside, it's done.
- If you don't like crunchy broccoli then cut the pieces really small
- This dish is best eaten straight away but you can store leftovers for up to 2 days in an airtight container in the fridge. The texture of the fish will not be as nice though.
- This dish does not freeze well
Nutrition
Calories: 425kcal | Carbohydrates: 15g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1017mg | Potassium: 508mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2084IU | Vitamin C: 117mg | Calcium: 128mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Catherine
Wish I had read through the comments before assembling the ingredients - exactly *nobody* of all the people who left reviews averaging 4.9/5 had actually prepared this dish, only said how they looked forward to making it or commented on the picture. Sheesh! Why are you leaving a star rating for something you have not tried?? It's my fault for not examining the reviews more thoroughly, which I will do in the future.
The cream separated when I put it in the pan with vino (the cream was fresh), and despite whisking it to break it up, the texture of the sauce was distracting and off-putting. I followed everything precisely and used a cast-iron pan as is shown in the picture. Also the small broccoli florets were quite crunchy - okay for me, but they were definitely not cooked through with 12 minutes in the oven. For those who will attempt the recipe and who prefer cooked-through broccoli, cut them into small pieces and zap them in the microwave or blanch before adding. The overall flavour was good but I will not make again because this is something I would not consider serving to others.
Emmeline Kemperyd
Hi Catherine, I am sorry to hear that. I tried contacting you to find out exactly what type of cream you were using as I have never had this problem with this dish. For now I have added a note about using heavy cream to minimize the risk of the sauce breaking, and also an additional tip about how to avoid this. As for the broccoli - I enjoy it crunchy, but if that's not for you then cut it in very small pieces or - as you suggested - pre-cook it. However, pre-cooked broccoli will run the risk of turning soggy instead. /Emmeline
Clare Minall
You had me at healthy abd delicious. I would love to try making this. My husband would love this for sure
Emmeline
Thank you for commenting, Clare! Yeah healthy and delicious is kinda hard to beat 😉
Angela Ricardo Bethea
Wow! this recipe looks really delicious and tempting. It makes me feel so hungry and I bet my hubby would love this recipe for sure.
Cindy
I looove broccoli and can always learn a new recipe to mix it up. Butter makes evetything good too!
Emmeline
Same here! Obsessed with broccoli right now. And butter well yes, always butter 😉 Thanks for commenting!
maysz
This recipe looks so yummy and healthy can't wait to try this YUMM!!
Emmeline
Thank you! Yep so yummy gotta make it again soon!