Healthy and tasty recipes from fish fillets in 5 ways. Get inspired!

Fish, why are they so important to us? You may not realize it, but fish is one of the most important foods in our diet.

Don’t know what to cook fast and tasty? Then try one of our best fish fillet recipes.

Its taste is very specific and will change the stereotype of traditional meat served at your dinner table.

Cod in butter from the pan

Prepare natural fish fillets in butter. The recipe is really quick and the result is a healthy lunch.

Ingredients

• 4 pieces of cod fish fillets
• 50g of butter
• Juice and zest of 1 small lemon
• Salt
• 1 teaspoon paprika
• 2 cloves of garlic
• Grinded pepper
• 3 tablespoons of olive oil
• Fresh basil or parsley
• Lemon slices to serve

Method

• Use paper towels to thoroughly dry excess moisture from the fillets. This is essential for the fish to brown nicely in the pan.
• In a bowl, combine the melted butter, lemon juice, zest, and 1/2 teaspoon salt. Taste and add salt if necessary.
• In another bowl, mix 1/2 teaspoon salt, paprika, garlic, and pepper. Coat the fillets evenly in the spice mixture.
• Heat the olive oil in a pan. Once hot, add 2 fish fillets at a time and sear on each side until the fish is translucent. (When sauteing, brush lightly with the butter sauce you prepared.)
• Serve the finished fillets with potatoes/bread, a drizzle of butter sauce, fresh basil and a slice of lemon.

Baked fillet with cream sauce

You will love this recipe for baked fish fillet in the oven with cream sauce!

Ingredients

• 4 fish fillets without skin and bones
• 50g of butter
• 100 ml of cream
• 1-2 cloves of garlic
• 1 tablespoon Dijon mustard
• 1.5 tablespoons of lemon juice
• Salt and pepper
• 1 onion
• Fresh parsley and lemon slices to serve

Method

• Preheat the oven to 200°C.
• First, dry the fish fillets with a paper towel and then salt and pepper them on all sides.
• Melt the butter in a saucepan, add the cream, press the garlic and add the mustard, lemon juice, salt and pepper and stir until it boils.
• Place the fish in a baking dish, sprinkle with onions and finally cover with the cream-lemon sauce.
• Bake for about 10-12 minutes until the fish is golden brown. Remove from the oven.
• Serve the fillets garnished with parsley, lemon and drizzled with sauce from the baking dish.

Frozen fish baked in the oven

If you don’t have fresh fish on hand, that’s fine. Frozen fish fillets are enough for this recipe. Enjoy!

Ingredients

• Frozen fish fillets
• 1 piece of lemon
• 50g of butter
• Olive oil
• Salt pepper
• Fresh parsley

Method

• Preheat the oven to 170°C.
• Allow the fillets to thaw, dry with paper towels and season with salt and pepper on all sides.
• If you don’t have time, salt and pepper the frozen fillets.
• Brush with olive oil, drizzle with lemon juice and place in a buttered baking pan or baking dish.
• Bake the fillets for about 15 minutes until golden. Before serving, place a slice of butter on each of the fillets and sprinkle with freshly chopped parsley.
• Serve with potatoes, mashed potatoes or fresh bread.

Baked fish fillets with creamy potatoes

The recipe for baked fish fillet with creamy potatoes will be your complete lunch or dinner. You can add any vegetables (corn, peas, peppers,…) or any cheese between the potato layers.

Ingredients

• 1 kg of boiled potatoes in their skins
• 1 cooking cream (12%)
• 400g fish fillets
• 4 eggs
• 2 cloves of garlic
• 1 tablespoon of butter
• 1 teaspoon of salt
• 1 teaspoon of dried thyme
• A pinch of pepper

Method

• Boil the potatoes in their skins.
• Grease a baking pan or baking dish with butter.
• Peel the boiled potatoes and cut them either into rounds or cubes (as you like).
• Place the potatoes in a baking dish, sprinkle with salt and pepper.
• Preheat the oven to 180°C. Place the fish, which you have also salted and peppered on all sides, on top of the potato layer.
• Beat the eggs together with the cream, add crushed garlic and salt.
• Pour the cream sauce over the fillet and place the thyme on top of the fillet.
• Bake everything for about 25 minutes. Let rest for about 5 minutes before serving.

Fish fillets in batter

Fried fish fillet in batter is especially popular with children. You can also choose a classic dough made from breadcrumbs or cornflakes for an even crunchier result.

Ingredients

• 3-4 fish fillets
• 1 egg
• 1 clove of garlic
• 50 ml of beer
• 2 tablespoons grated edamame/gouda
• 3-4 tablespoons of plain flour
• 1 lemon or lime
• Salt pepper
• Fresh parsley
• Oil

Method

• Let the frozen fillets thaw a little. Cut into smaller pieces.
• Salt and pepper them on all sides. Then sprinkle with lemon.
• Mix egg, beer, cheese, flour, garlic, salt, pepper and parsley into a dough. If it is too liquid, add flour or, conversely, add beer.
• Coat the battered fillets evenly first in flour and then in batter.
• Heat the oil in a pan and slowly add the coated fillets.
• Serve the fried fillets with mash, potatoes or fresh bread.

Correct selection and preparation of fish fillets

Basically, it is good to know that if you have low-quality fish, even the best treatment will not make it a good fish. Fresh chilled fish is always best. You can recognize a quality fish if it does not smell fishy, is firm and has clean, unclouded eyes. Also, the skin is shiny, taut, and the gills are pink to reddish.

If you buy frozen fish, which can be assumed in the Czech Republic, be careful about the added water. Always read the label. It is not good if 75% is fish and the other 25% is water. Such fish will usually let go of the water after heat treatment, which means that in the end it is rather stewed instead of sautéed or baked. The meat itself is also damaged by the water, so instead of solid fish you will eat “muddy”

Frozen fish must be thawed first. There are exceptions, and some types of fish can be cooked frozen, which you can find out from the label. Defrosting should be gradual, ideally at a cooling point (temperature 1-2°C, maximum 4°C). Never speed up defrosting by placing it in hot water or in a microwave oven – this will not preserve the proper quality of the fish.

If you want to spice up your fish with something, fresh or dried herbs and spices will enhance and enrich the delicate fish meat beautifully. Herbs include parsley, chervil, coriander, tarragon, thyme, marjoram, sage, oregano, cumin, anise, dill, fennel, basil, mint, rosemary, sage, ginger and garlic.