Oven Roasted White Fish

This Oven Roasted White Fish with Hazelnut Brown Butter Sauce is proof that an elegant seafood dinner doesn't have to be complicated. Tender, flaky fish is paired with a rich, nutty brown butter sauce that's ready in about 30 minutes.

Print Recipe

Oven Roasted White Fish

Why You'll Love This Oven Roasted White Fish Recipe

• Ready in about 30 minutes for an easy yet impressive dinner

• Light, flaky fish paired with a rich, buttery hazelnut sauce

• Uses simple ingredients that create restaurant-quality flavor

• Naturally high in protein for a satisfying, wholesome meal

• Works with several types of white fish including cod, trout, or whiting

• Oven baking makes cleanup easier than pan-frying

• Beautiful presentation that's perfect for entertaining guests

• Pairs well with roasted vegetables, rice, mashed potatoes, or fresh salads

• Easy enough for beginner cooks while delivering gourmet results

  
  

Cooking Tips & Tricks

• Pat the fish completely dry before seasoning so it roasts instead of steams.

• Toast the hazelnuts before adding them to the sauce to maximize their flavor and crunch.

• Watch the butter carefully as it browns, stirring often to prevent it from burning.

• Let the fish rest for 2–3 minutes before spooning on the sauce to help it stay moist and tender.

Oven Roasted White Fish Recipe

Prep Time: 25 mins | Cook Time: 25–30 mins | Serves: 6

Ingredients:

For the Fish

• 6 trout, whiting or cod fillets (12 oz.)

• 2 tablespoons olive oil

• Salt and freshly ground black pepper

• 1 teaspoon smoked paprika

• 1 lemon, thinly sliced

Hazelnut Brown Butter Sauce

• 8 tablespoons (1 stick) unsalted butter

• ½ cup toasted hazelnuts, roughly chopped

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 tablespoon chopped fresh parsley

• Pinch of salt

• Fresh cracked black pepper

Let's Get Started!

Prepare the Fish

1. Preheat the oven to 400°F.

2. Pat the fish dry and season both sides with salt, pepper, and smoked paprika.  

3. Bake on a parchment-lined baking sheet for 15–25 minutes, or until the fish flakes easily with a fork.

 Make the Hazelnut Brown Butter Sauce

1. Melt the butter in a medium saucepan over medium heat.

2. Cook, stirring occasionally, until the butter turns golden brown and smells nutty (about 5–7 minutes).

3. Stir in the toasted hazelnuts and cook for 1 minute.

4. Remove from the heat and whisk in the lemon juice and Dijon mustard.

5. Finish with parsley, salt, and black pepper.

6. Transfer the trout to a serving platter and generously spoon the warm hazelnut brown butter sauce over the top and serve.