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Broiled Fish With Lemon Curry Butter
Isabella

Broiled Fish With Lemon Curry Butter

This elegant yet effortless broiled fish is topped with a bright, aromatic lemon curry butter infused with fresh herbs and ginger. Ready in minutes, it delivers tender, flaky fish with bold flavor—perfect for busy weeknights or last-minute entertaining.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Lemon Curry Butter
  • 4 tablespoons unsalted butter cut into pieces
  • 4 cloves garlic finely grated or minced
  • 1.5 tablespoons fresh thyme leaves finely chopped
  • 1.5 teaspoons curry powder mild or medium
  • 1.5 teaspoons fresh grated ginger
  • 0.25 teaspoon fine sea salt plus more to taste
  • 0.75 teaspoon lemon zest finely grated
  • ground black pepper to taste
Fish
  • 4 fillets fish fillets about 6 ounces each (blackfish, flounder, or hake)
  • fresh lemon juice for finishing
  • dill fronds or fresh parsley for garnish

Method
 

  1. Preheat the oven broiler and position the rack about 15 cm (6 inches) from the heat source.
  2. In a small saucepan over medium heat, melt the butter until just foamy. Add garlic, thyme, curry powder, ginger, and salt, stirring constantly for about 1 minute until fragrant.
  3. Remove from heat and stir in the lemon zest and black pepper. Set aside.
  4. Pat the fish fillets dry and season lightly with salt and pepper. Arrange in a single layer on a foil-lined rimmed baking sheet.
  5. Spoon the lemon curry butter evenly over the fish. Broil for 4–6 minutes, until the fish is opaque and flakes easily with a fork.
  6. Remove from the oven, finish with fresh lemon juice, garnish with herbs, and serve immediately.

Notes

Cod, haddock, or sole make excellent substitutes. For extra sauce, double the butter mixture. If the butter browns too quickly, move the pan slightly farther from the broiler.