28 Reviews of Lemon Butter Sauce for Fish

From: sugarpea

On Jan 13, 2004

Outstanding white fish recipe - the best of it's kind that I have tried. I don't know what knorr swiss aromat seasonings are and I probably wouldn't buy any for 1/2 tsp, so I used Italian seasoning. I had fresh parsley and basil on hand so I used that rather than the dried. Thank you, elainegl, for a GREAT tasting recipe!

From: Hey Jude

On Jul 28, 2004

This is a fantastic recipe for fish and will become a regular on our menu. This is great for after-work, it's so easy to throw together. We had this with steamed new potatoes and StacyB's Parmesan Green Beans (37203) and it was a fantastic combo but will definitely try it with rice next time so as not to was all the wonderful juice. I didn't have Aromat but did have Bon Appetit, which I used, and it was delicious. Thanks Elaine for a wonderful recipe.

From: houstonian

On Jan 14, 2004

Well, I DID buy the Knorr Swiss Aromat beef seasoning and I'm glad I did because I'll be using this sauce again and again. I baked lemon sole with bay scallops on top, but otherwise followed the recipe to a "T" and it really is excellent!

From: karen in tbay

On Jan 18, 2005

Delish! Delish! and quick to put together. Did not have the aromat seasoning so used greek and our fish of choice was whitefish. Will definitely repeat.

From: Debby H

On Feb 25, 2005

I was in search of a very easy recipe for my husband to make when I am out of town. This certainly fit the bill. He threw it together in a matter of minutes and loved the result. He ate it with brown basmati rice which complimented it nicely.

From: ElsieGee

On Mar 18, 2004

I have used this sauce twice on scallops and love it. I have not been able to find the Knorr swiss aromat, though. I'm hoping to find this ingredient somewhere and try the sauce with it. Thanks for a great recipe!

From: happyday49

On Jun 17, 2005

This was excellent. I hate fish. I ate the fish. I had seconds.

From: Jitter_Bug

On Jul 24, 2004

Absolutely wonderful!! Thank you

From: Chef #428644

On Apr 18, 2007

I used the same ingredients but cooked it a different way. The fish came out tender and had a delicious distinctly buttery taste. I melted the butter in a skilet, sauted garlic about 20 seconds, added the other ingredients (I did not use wine) plus some zest from the lemon. I added the fish, turned to coat, and then cooked for 20-30 minutes. I cooked it covered, but with a slight vent in the cover so that the extra moisture could escape and the sauce reduced. I added this to my permanent recipe collection and will definately be making it again.

From: Kasha

On Aug 11, 2005

Really easy to do with things you have in the house. DH loved it, I found the fish to be overcooked. Nice with rice and a green vegetable.