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Lemon Butter Fish Bake

  • Cook Time: 8 - 25 minutes
  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 2/3 cup uncooked couscous
  • 1/4 cup sliced green onion
  • 1 teaspoon ground coriander
  • 3/4 teaspoon paprika
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup sliced almonds
  • 1/2 cup currants
  • 1 can (10 1/2 oz.) double strength chicken broth, divided
  • 4 cod, pollock, sole/flounder or halibut fillets* (4 to 6 oz. each), thawed if necessary
  • 2 tablespoons melted butter or margarine
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh parsley


Step 1

PREHEAT oven to 450°F or grill to medium-high. Spray four 12x18-inch sheets of Reynolds Wrap Heavy Duty Aluminum Foil with nonstick cooking spray, set aside. Combine the couscous, green onion, coriander, paprika, hot pepper sauce, sliced almonds, and currants in a large bowl. Stir in half of the chicken broth.

Step 2

CENTER one-fourth of the mixture on each sheet of aluminum foil. Top with Alaska seafood fillet, butter and lemon slices.

Step 3

BRING up foil sides. Double fold top and one end of packet. Through open end, add one-fourth of remaining broth. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 20 to 25 minutes on a cookie sheet in oven OR

Step 5

GRILL 8 to 10 minutes in covered grill. Sprinkle with parsley before serving.

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