I did not grow up eating fish and therefore don’t generally care for it. Because of our low carb lifestyle meals can get kinda… boring. And I like variety meal-to-meal so I’ve been trying to add in some fish options. Tuna makes an appearance at least one time a month. Every once in a great while I’ll have my husband grill some fresh, skin-free, salmon. (Frozen and with skin on salmon is just too fishy for me.) And we do the salmon patty thing every once in a while as well. I know how good fish is for you – which is another reason I’m really trying to like it and prepare it more often.
Last month, I noticed Aldi’s had a bag of frozen Cod fillets for about $5/pound. On my next visit, I picked up a bag. I was tickled to discover individually sealed fillets inside which means they will stay fresher, longer. Win! My first attempt a cooking them came out okay. Not great, not terrible. Everyone ate them. They weren’t terribly flavorful. But that’s not necessarily a bad thing – for me at least.
My second go at cooking these fillets was an absolute home run. It was buttery and lemony and absolutely delicious. Best fish I’ve ever made by myself at home. Almost the best fish I’ve ever had – period. This recipe would work with any mild fish. It’s perfect for low carb diets and the teeny bit of flour could easily be omitted, reduced, or substituted. Even my three year old ate up this meal! I am so happy to have a reliable fish based recipe to add into our meal rotation. I just had to share!
My photos of this dish aren’t nearly as scrumptious looking as what Rachel has taken for her blog where this recipe is located; The Stay At Home Chef. Go – take a look – and see how easy this recipe is and take in all those positive reviews! (And check out the rest of her site while you’re there – lots of yummy looking recipes to be found!)
My recipe notes:
- Since I used frozen fillets for this recipe, I thawed the fish before beginning and dried it off with a paper towel best I could before putting it in the pan.
- It was really a bit too much butter. (And I LOVE butter!) I’ll cut the amount down by 1/3 next time.
- I did not need the lemon wedge – there was plenty of lemon flavor from the juice used in the butter mixture. (Coming from someone who normally drowns fish with lemon or tartar sauce.)
I hope this recipe works for your family too. I liked it so well and am sure if you have any fish-haters in your tribe, this could go a long way in winning them over. Along those same thoughts – if you have any fish recipes you think I should try, please share them with me in the comments.