How to Make Butter-Basted Fish Fillets with Garlic and Thyme
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- čas přidán 16. 01. 2022
- Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme.
Get the recipe for Butter-Basted Fish Filets with Garlic and Thyme: cooks.io/3m1hDk4
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70yrs old and I love learning how to cook what ever thank you going to try
America’s Test Kitchen is my favorite cooking show, I love Bridget and Julia.
I tried this tonight. Holy smokes this is a home run! The whole family loved it! Mom win!
Hello my friend how are you today? nice to meet you
Do you mind if I ask how you cooked for more than two? Did you just make it in batches or were you able to fit more than two fillets in the pan?
@@VillageFoodFactoryAsia q
Did you use butter or ghee? Doesn't butter burn faster?
@@De.D1 I used butter but I bet using ghee would be less stressful. I didn’t cook it long enough to burn at that point.
This is a tried & true way of cooking fish filets. Exactly how we do in the Florida Keys❤(secret is to not over cook)
I used this recipe with halibut and first time out it was an absolute a home run. Your time and temperature directions were completely spot on. This will now be my favorite way to prepare halibut. Thank you Bridget.
I am totally in love with Bridgette. She is totally awesome and makes cooking look so simple as it should be. Keep up the great work.....
That does look absolutely delicious. Beautifully cooked to perfection. Proof that truly good food can be simple and uncomplicated. Thank you so much!!
I am enjoying when ATK posts individual segments. So much easier to reference.
Straight forward and easy to understand instructions. Thankful that I could understand everything you said and it didn't need any translation (from a foreign language). This will be my next fish dish.
Hi Sharon I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
Looks delicious! And what I really love is the simplicity of this dish.
Another winning and delicious recipe. Thank you ATK for all that you do, You have definitely changed the way I cook. Your recipes are AMAZING. Update-- made this twice, you're absolutely right Bridget, delicious and a game changer... 🙂
I made this last night as directed and it was just wonderful. Really important to use FRESH fish. Serve with rice and spoon pan juices over it!
To be clear and according to ATK , fresh fish , unless sourced locally, usually means "freshly frozen." Most fishing vessels freeze fish immediately upon hauling them in. Most fish markets simply thaw them out . So buying frozen fish can sometimes be fresher than the fresh fish at most markets.
I spooned juices all over steamed broccoli 🥦 😋
Great presentation. No bologna, right to it. Clearly described and quite pleasant. Will watch other of her recipes.
Beautiful looking dish, Cannot wait to try it. More fish and shellfish recipes!
You made this beautiful butter fish look juicy and tender. Thanks for your receipt 😊
Recipe❤
Love the butter basting method and the temperature tip! I can't wait to try this! ATK never disappoints for the home cook!
First time visitor. Clear and precise professional instructions.
As always “America’s Test Kitchen” is wonderful and their cooking methods are terrific and exciting to try.
I am thinking French cooking, butter, lots of. JULIA CHILDS!
That looks delicious! Cod is my favorite fish; definitely going to try this method. Thanks for sharing!
This is Fabulous, quick and easy. Thanks Bridget !
I tried this recipe with a little twist to the seasoning and it was delish!!! Turned out juicy, tender and flavorful, yuuuummm!
I fixed this tonight wish I could add a photo.. this fish came out MAGAZINE WORTHY.. and AMAZING FLAVOR!!… #1 on my playlist.. such a fan!!
Another Excellent display of Culinary Genius 💕 thank you, all !!
Thank you! We used this method on a halibut filet and it came out truly amazing. So simple and delicious, our new favorite method to prepare fish.
Looks absolutely delicious!!
I love watching Bridget cook, you know she will always taste the end product.
I Wish I were there too. Would love to add parsley ed potatoes and grill asparagus.
I made it using your instructions. It came out awesome!!!!! Didn’t have thyme, used rosemary. Fish I used was fresh gulf grouper. Thank you, thank you, thank you.
This looks outstanding and easy! Will make this weekend!
'plump and juicy' indeed, really well explained, will try
Definitely on my 'must-do' list.
This looks fantastic. As always “America’s Test Kitchen” is wonderful and their cooking methods are terrific and exciting to try.
Here we go...! I have no fresh lemon or thyme, so I'll season the fish with lemon pepper and dried(powdered} thyme lightly, no salt since lemon pepper has salt. I'll use thawed/frozen whole garlic cloves w/o smashing as well. When basting I'll use a no-no... lemon juice in a plastic lemon!! I have learned from every one of you since B4 the internet, and wrinkles, gray hair, and my exquisite grandpa bod thanks to butter basting! I remember Julia w/Julia C. even B4 my neighbors asked my "secrets". They asked how/who and I'd say...TV, now internet. Thank you all for your time in doing these things for me and my fellow foodies. we may have coined that term for ATK when nobody else was teaching exact methods and alternatives...You have taught us well. Thank you
Made it last night. Sooooo good! Like make-every-week good! Thank you
I'm not even a big fish lover but I'm froughting at the mouth looking at this. Looks devine.
Cooked my sea bass perfectly. Great recipe!
I tried this tonight, AMAZING! Perfect simple recipe. THANKS
Thank you, Bridget, awesome!
I did this recipe tonight, nice! wonderfully simple!
Wow, this recipe is fantastic coming from someone who is not crazy about fish. Will definitly make this again. Thankyou, Bridgette.
Hi Carolyn I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
I used this recipe on Red Snapper, had some brown rice on the side. It was amazing! Thank you for sharing this amazing recipe.
Thanks Bridget for another amazing recipe with your secrets unveiled.
I have been watching Bridget cook for, I don't know, 15 ++years for more. Learned so much and love her presentation.
Hello my friend how are you today? nice to meet you today,i wish you good luck every time
Bridget… you are a rock star!! 🏆
First time cooking cod fish. No bones and I love the texture. Super easy, quick and DELICIOUS! 👍🏾
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Nice job, very well explained. Thanks …
Thanks Bridget. I will try this.
I recently started making cod for dinner and I really like it. It's a great fish and I'd love to see any additional cod recipes you may have.
Thank you for an easy to make a delicious recipe!!❤❤
Thanks, I’ll have to try it
Best recipe ever!!! Thank you so much!!!
Delicious, I love the texture.
Thanks for cheering👍
Wow, thank you for sharing. That looks totally delicious
I always end up overcooking my fish before….
Thank you for that great recipe. It's now my go to cod loin recipe. It was moist and delicious.
I love the show and have both the Test Kitchen and the Country Cookbooks.
Excellent guidance! Fried up a couple of Cod fillets this evening. No thyme handy so I used fresh chives from the garden. This was my most successful attempt at cooking fish to date! Cheers!
Looks delicious and pretty simple recipe. Thanks for sharing.
Wow, made my mouth water!
Perfect breakdown of a perfect recipe!
I have all these ingredients and about to go make this RIGHT now. So simple and convenient.
How was it?
I‘m actually pretty decent at cooking fish, i.e. not overcooking -but this classic brown butter basting wasn’t part of my repertoire. Now it is. Thanks for the clear explanations and demonstration.
I've been butter basting most pan seared meats lately. Try it with chicken, too.
Hi Sharon I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹
I had better start growing some thyme.
Hey B, what a great recipe. Live in N. Wisconsin. Used walleye filets. Oh my Gosh. Just wonderful. Thanks so much !!!
Simple & looks delicious! Thank you
Cooking this shortly. Thank you for sharing!
Making this tomorrow. Will update. Looks amazing.
Just made this today and it absolutely delicious. Thank for a great recipe
Perfectly cooked,thanks for sharing
This sounds and looks delicious I most definitely try this 😋
I had just decided to learn how to cook white fish fillets and, there was your video! Yay! I so look forward to trying this. It looks absolutely delicious.
Thanks Bridget. I used what I had on hand which was Chilean Sea Bass. I used dried oregano which again is what I had on hand. Step by Step, I loved the buttery flavor. I love ATK. ❤❤❤
I did that last night Cod was so good and we enjoyed it very fast heathy meal 🥘 I added roasted baked sweet potato 🍠 and broccoli 🥦. Thanks it was good
Looks delicious!
So glad I found this receipe so good and easy
Thanks
I’ve made this a few times now and it’s amazing. Great flavor and the family loved it.
it looks absolutely amazing
A handy tip to avoid having the fish stick (on a stainless) pan: Take your filets out of the refrigerator and stick them on an unheated pan, about 30 minutes or more before cooking. A paper sheet underneath is fine. This will get the cold filets to room temperature a bit faster. It will help you get a better browning because the inside of the filet will not be cooling off the outer surface so fast as it is browning. I also use this method for other proteins and to help thaw foods. A heavy stainless pan is a great heat sink, so it will warm up the fish without cooking it. You may not need to do this on a non-stick pan, but it will still give you a nicer crust.
Thanks for sharing this trick!
Agree, 8638marc! I suggest that you add "of the refrigerator" to your 1st sentence of your tip so everybody understands the point that you are making. This point does not apply to the freezer, however, and I think that adding this additional clarification adds even more value to your great tip. For frozen fish, you need to take the time necessary to completely defrost the fish, and this can take longer than an overnight stint in the refrigerator.
@@michaelsalmon6436 Thanks for your helpful suggestion. Correction made.
I don't agree because room temperature meat or fish will start to leach (seep out) out the juices faster AND seep into the outer skin, causing the outer skin to absorb the liquid and slow down the browning process. Then the room temperature flesh will begin to cook faster, resulting in more dry on the inside flesh. The same is true with a quality steak. Chefs recommend chilling the meat for 20 or 30 min in the refig FIRST. Then making sure the skillet is HOT before adding the meat to hot oil or butter, SEERING the outer skin. This will brown the outside FIRST, and then you can transfer the entire pan to an open flame broiler or oven to finish cooking the inside to either rare or med well doneness. You can use a meat thermometer to get the exact doneness. Many chefs recommend not cooking the fish or meat to 100% of your desired time, because even after you remove it from the pan, the internal heat is still cooking the meat.
I have tried cooking "room temperature" meat ot fish in a SEMI HOT skillet, and the LIMP ROOM TEMPERATURE meat or fish, can easily stick to the pan and or dry out too fast while the inside is too raw ! NO NO NO !
If you notice Asian chefs, they use ice cold seafood, and blazing hot pans and their seafood is cooked to perfection every time ! The Japanese seer fish all the time with their BLAZING HOT Teppan table top grills (like Benihana style) and the fish always has a beautiful "crust" and super juicy inside !
De thawed cod in fridge day prior. Still frozen that evening so Dethawed in water (w cod sealed of course). The fish Stuck to my non stick pan.
Think someone might need to take a cooking class.
Asking for a friend…🫤
Absolutely love the test kitchen been watching for years❤
I tried this with Northern Snakehead tonight - a keeper! Thanks so much for posting the recipe!
Great video, love, America’s Test Kitchen. You guys are great! ❤😊
Thanks for those great tips!
Great recipe, and info to make the best of the ingredients; not cooking by rote, but cooking as applied chemistry and using the senses!
Bridget is awesome!!!!
Awesome video. You are a great teacher! Thank you.
This worked really well. Used the remaining brown butter to whip up a quick pan sauce with a finely chopped shallot and a couple thinly sliced sweet peppers. Served over rice w/ steamed broccoli. Flavorful & reasonably healthy.
Best ever I look forward to trying this recipe
Made this tonight OMG! Thank you!
Tried this recipe out and it was fantastic. Thank you for sharing
yumyumyum,,,,,,,,going to try this and looking forward to it. thanks
Got the water works running 🤤
So perfect and delicious. spot on recipe love you guys.
I have just made this receipt, it’s easy , simple and delicious. I did exactly you say but I used Kingklip fish .you made me change the way I cook fish . Thank you ❤
I love you!!! You’re my friend- I needed this, omgggg!!! Now my cod will be A1. Trying this tonight!💃🏾💃🏾💃🏾
I'm going to try this right away now!!! Yum. Thanks for the video!
Luv this recipe. Perfect every time.
That looks so good my mouth is watering wish I was there too I would definitely eat some of that and a side of rice 😋
I am cooking this tomorrow! It looks amazing.
this looks really delicious
Delicious!
Your recipe is what’s for dinner tonight. Thank you.
I got to try ^^ seems great doesn't take long and seems easy!