How to Make Butter-Basted Fish Fillets with Garlic and Thyme

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 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!!

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.

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 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.....

I tried this tonight. Holy smokes this is a home run! The whole family loved it! Mom win!

That does look absolutely delicious. Beautifully cooked to perfection. Proof that truly good food can be simple and uncomplicated. Thank you so much!!

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.

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!

Great presentation. No bologna, right to it. Clearly described and quite pleasant. Will watch other of her recipes.

I am enjoying when ATK posts individual segments. So much easier to reference.

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.

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.

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.

I Wish I were there too. Would love to add parsley ed potatoes and grill asparagus.

You made this beautiful butter fish look juicy and tender. Thanks for your receipt 😊

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

Beautiful looking dish, Cannot wait to try it. More fish and shellfish recipes!

First time cooking cod fish. No bones and I love the texture. Super easy, quick and DELICIOUS! 👍🏾