Flaky Buttery White Fish

Light, flaky, and citrusy in all the right ways. This oven-baked white fish (think branzino, cod, or halibut) gets a golden finish and a buttery sauce spiked with garlic, lemon, spices, and a savory hit of Pikora’s Chicken Bone Broth, Chismosa. It’s an easy, feel-good dinner that feels way fancier than it is.

Ingredients (Serves 2) 

  • 2 white fish fillets (branzino, cod, halibut, or similar)
  • 1 sachet of Pikora Chicken Bone Broth, Chismosa
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • ¼ tsp paprika
  • ¼ tsp chili flakes (optional)
  • Salt & black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon slices, for serving

Instructions 

  1. Preheat & prep: Preheat your oven to 425°F (220°C). Place the fish fillets in a lightly oiled baking dish.
  2. Make the buttery magic: In a small saucepan, melt the butter and olive oil over medium heat. Add the garlic, cooking until fragrant (about 1 min). Stir in the lemon juice, lemon zest, paprika, chili flakes (if using), and Pikora Chicken Bone Broth, Chismosa. Let it simmer for another minute.
  3. Pour & bake: Pour the lemony butter sauce over the fish. Bake for 10–12 minutes, or until the fish flakes easily with a fork and turns golden at the edges.
  4. Garnish & serve: Finish with fresh parsley and a few lemon slices. Serve with roasted veggies, rice, or whatever makes you happy.
Flaky Buttery White Fish

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