Description
This Lemon Butter Fish Fillet is light, flaky, and bursting with fresh flavors! Pan-seared to perfection and drizzled with a zesty lemon butter sauce, this easy dish is perfect for a quick weeknight dinner or a fancy meal. Serve it with steamed veggies, rice, or a fresh salad for a complete meal.
Ingredients
Units
Scale
For the Fish:
- 4 white fish fillets (tilapia, cod, or halibut)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional, for color)
- 2 tablespoons olive oil
For the Lemon Butter Sauce:
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional, for spice)
Instructions
- Prepare the Fish: Pat the fish fillets dry with a paper towel. Season both sides with salt, pepper, garlic powder, and paprika.
- Cook the Fish: Heat olive oil in a large skillet over medium-high heat. Place the fillets in the pan and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
- Make the Lemon Butter Sauce: In the same pan, reduce heat to medium and add butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the Lemon Flavor: Pour in the lemon juice and zest, then stir in the parsley and red pepper flakes. Let it simmer for 1 minute.
- Combine: Return the fish to the pan, spooning the sauce over the fillets. Let them warm through for another minute.
- Serve: Plate the fish fillets, drizzle with extra sauce, and enjoy with your favorite sides!
Notes
- Best Fish to Use: Tilapia, cod, halibut, or any mild white fish works well.
- Make it Creamy: Add 2 tablespoons of heavy cream to the sauce for a richer flavor.
- Pairing Ideas: Serve with roasted potatoes, steamed asparagus, or a fresh side salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.