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.