After a dozen experiments with toppings for a fish fillet to bake in the oven, I am finally ready to announce the winner. It is butter-lemon-garlic topping. Very simple. Made with butter, garlic, lemon zest, lemon juice, salt, and pepper. That’s it.
But there is a secret. I use clarified butter instead of the good old regular (unsalted) butter. Why? Because clarified butter has that deep, nutty flavor that pairs wonderfully with the taste of a tender fish fillet. Steelhead is my favorite fish to use with this topping. But salmon works just as fine.
Here we go, step by step.