Fish With Lemon Butter Recipe

Name: Fish With Lemon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (150 g) fish fillets (firm white); cooking spray (olive oil); 1 ½ cups couscous; 1 ½ cups chicken stock (boiling); 40 g butter (at room temperature); 1 teaspoon lemon zest (finely grated); 2 tablespoons lemon juice; 1 ½ cups parsley (flat leaf leaves); 250 g grape tomatoes (halved); 12 onion (small red thinly sliced); 1 tablespoon capers (drained chopped)

Servings: persons

4 (150 g) fish fillets (firm white)
cooking spray (olive oil)
1 ½ cups couscous
1 ½ cups chicken stock (boiling)
40 g butter (at room temperature)
1 teaspoon lemon zest (finely grated)
2 tablespoons lemon juice
1 ½ cups parsley (flat leaf leaves)
250 g grape tomatoes (halved)
12 onion (small red thinly sliced)
1 tablespoon capers (drained chopped)

1
Spray fish with oil.
2
Heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked.
3
Meanwhile place couscous in a medium heatproof bowl and stir in hot stock and cover with plastic food wrap and set aside for 5 minutes or until al the liquid is absorbed and then using a fork, fluff and separatge grains.
4
Combine butter, zest and half the juice in a small bowl.
5
Combine parsley, tomato, onion, capers and remaining juice in a medium bowl.
6
Spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad.
7
Parsley Salad - combine parsley, tomatoes and onion.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (150 g) fish fillets (firm white), cooking spray (olive oil), 1 ½ cups couscous, 1 ½ cups chicken stock (boiling), and more.

Yes, Fish With Lemon Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish With Lemon Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions