Garlic Butter White Fish

This garlic butter white fish with roasted asparagus and cherry tomatoes delivers a restaurant-quality dinner with minimal effort. The fish turns out perfectly flaky while the vegetables roast to sweet tenderness, all on one sheet pan for easy cleanup.

I discovered this recipe during a busy work week when I needed something quick yet sophisticated. Now it has become my go to impressive dinner when friends visit because it looks far more complicated than it actually is.

Ingredients

• White fish fillets: such as cod, halibut, or sea bass; choose thicker cuts around 1 inch for best results
• Asparagus: look for bright green stalks with tightly closed tips for maximum freshness
• Cherry tomatoes: their natural sweetness intensifies when roasted, adding beautiful color contrast
• Butter: use unsalted so you can control the seasoning
• Fresh garlic: provides aromatic depth that powdered versions simply cannot match
• Olive oil: helps vegetables roast evenly and adds richness
• Italian seasoning: a time-saving blend that provides balanced herbal notes
• Fresh herbs: like basil and parsley brighten the finished dish with color and freshness
• Lemon wedges: the acidity cuts through the richness of the butter sauce

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Step-by-Step Instructions

Preheat and Prep:

Turn your oven to 400°F and line a large baking sheet with parchment paper for easier cleanup. While the oven heats, trim the asparagus by snapping off the woody ends and slice the cherry tomatoes in half. This preparation ensures everything cooks evenly.

Season the Vegetables:

Place your prepped asparagus and cherry tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss everything together, ensuring each piece is lightly coated. Arrange in a single layer around the edges of the pan, leaving space in the center for the fish.

Prepare the Garlic Butter:

In a small bowl, melt the butter, then add minced garlic and Italian seasoning. Stir well to combine. Let it sit for 2 minutes to allow the garlic to infuse into the butter. This creates a more aromatic and flavorful coating for the fish.

Arrange the Fish:

Pat the fish fillets dry with paper towels; this helps the butter mixture adhere better and ensures crisp, rather than steamed, fish. Place the fillets in the center of the baking sheet, surrounded by the vegetables. Spoon the garlic butter generously over each fillet, letting it drip down the sides.

Bake to Perfection:

Place the sheet pan in the preheated oven and bake for 12 to 15 minutes. The fish is done when it flakes easily with a fork and has turned opaque. The asparagus should be tender but still have a slight bite, and the tomatoes should be softened and beginning to burst.

Garnish and Serve:

Remove from the oven and immediately garnish with freshly chopped herbs. Serve with lemon wedges on the side for squeezing over the fish at the table. The bright acidity perfectly balances the rich, buttery flavors.

White fish has been my protein of choice since discovering how versatile it is. My husband, who previously claimed to dislike seafood, now requests this dish regularly. The garlic butter makes all the difference, creating a silky sauce that elevates the mild fish to something truly special.

Perfect Pairings

This dish pairs beautifully with a simple side of fluffy white rice or crusty bread to soak up the delicious garlic butter sauce. For a complete meal, consider adding a light green salad dressed with lemon vinaigrette. The acidity complements the richness of the fish while adding another layer of freshness to the meal.

Ingredient Substitutions

If asparagus isn't in season, green beans make an excellent alternative, providing similar texture and cooking time. For those who prefer a different flavor profile, swap the Italian seasoning for Cajun seasoning and add a pinch of red pepper flakes for heat. Plant-based eaters can use this same technique with thick slices of cauliflower steak instead of fish.

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Storage and Reheating

While this dish is best enjoyed immediately after cooking, leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, place in a 350°F oven for 5 to 7 minutes. Avoid microwaving as this will make the fish rubbery and the vegetables soggy. The garlic butter sauce tends to solidify when cold but will melt beautifully upon reheating.

Frequently Asked Questions

→ What type of fish works best for this dish?

White fish like cod, halibut, or sea bass are ideal due to their mild flavor and flaky texture, which complement the garlic butter sauce.

→ Can I substitute vegetables?

Yes, you can use other vegetables like zucchini, bell peppers, or green beans as substitutes for asparagus and cherry tomatoes.

→ How can I tell when the fish is done?

The fish is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ What can I serve with this dish?

This dish pairs well with rice, quinoa, or mashed potatoes for a complete meal. A crisp green salad also makes a great side.

→ Can I make this dish ahead of time?

It's best served fresh, but you can prepare the ingredients ahead of time and bake just before serving to preserve the texture and flavor.