Name: Chilean Oven-Baked Butterfish with Lemon and Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 fillets
Cuisine: Chilean
Ingredients: 4 butterfish (reineta) fillets, about 6 oz / 170 g each; 2 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 tsp sweet paprika; 2 tbsp olive oil; 3 tbsp unsalted butter, melted; 3 garlic cloves, finely minced; 1/4 cup dry white wine; juice of 1 large lemon (about 3 tbsp); 1 tsp lemon zest; 2 tbsp fresh parsley, finely chopped; 1 lemon, thinly sliced into rounds

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Reineta al horno is a beloved Chilean preparation featuring delicate butterfish (pomfret) baked gently with lemon, garlic, and butter. The mild, flaky flesh pairs beautifully with crisp white wine and a side of boiled potatoes or fresh pebre salsa. It is everyday home cooking in Chile — simple, bright, and deeply satisfying.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 fillets

Nutrition Facts

Per serving (estimated)

320 kcalCalories
18 gFat
7 gSaturated Fat
4 gCarbs
1 gFiber
1 gSugar
32 gProtein
520 mgSodium
580 mgPotassium
45 mgCalcium
1.6 mgIron
18 mgVitamin C
260 mcgVitamin A

Ingredients

For the Fish

4 butterfish (reineta) fillets, about 6 oz / 170 g each
2 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp sweet paprika
2 tbsp olive oil

For the Lemon-Butter Sauce

3 tbsp unsalted butter, melted
3 garlic cloves, finely minced
1/4 cup dry white wine
juice of 1 large lemon (about 3 tbsp)
1 tsp lemon zest
2 tbsp fresh parsley, finely chopped
1 lemon, thinly sliced into rounds

Directions

Preheat the oven to 400°F (200°C) and lightly grease a shallow baking dish with 1 tablespoon of the olive oil.
Pat the butterfish fillets dry with paper towels, then season both sides with the salt, pepper, and paprika. Arrange them in a single layer in the prepared dish, slightly overlapping if needed.
In a small saucepan over low heat, melt the butter with the minced garlic, swirling for about 1 minute until fragrant but not browned. Remove from the heat and whisk in the white wine, lemon juice, lemon zest, and chopped parsley.
Pour the lemon-butter sauce evenly over the fillets, then drizzle the remaining 1 tablespoon of olive oil across the top. Tuck the thin lemon slices between and on top of the fish.
Bake uncovered on the middle rack for 18-22 minutes, depending on thickness, until the flesh flakes easily when nudged with a fork and turns opaque throughout.
Baste the fillets once with the pan juices halfway through baking to keep them moist and glossy.
Remove from the oven and let the fish rest in the dish for 3 minutes so the juices redistribute.
Spoon the golden pan sauce over each fillet and serve immediately with boiled potatoes, a green salad, or a small bowl of Chilean pebre on the side.

Cook’s Notes

If true reineta (Chilean pomfret) is unavailable, substitute with branzino, tilapia, or any mild white-fleshed fillet of similar thickness.
Do not overbake — butterfish dries out quickly; pull the fillets as soon as a fork slides through the thickest part without resistance.
For an authentic Chilean finish, serve with pebre (a relish of tomato, onion, cilantro, chili, and lime) alongside boiled papitas con cuero (baby potatoes in their skins).
A dry Sauvignon Blanc or crisp Chardonnay from the Casablanca or San Antonio valleys pairs beautifully and can be used in the sauce.
Line the baking dish with parchment paper for easier cleanup and to prevent the delicate fish from sticking.