Description
This Lemon Butter Fish Fillet is a simple yet elegant dish featuring tender, flaky fish infused with a zesty lemon butter sauce. Perfect for a quick dinner or a special occasion, this recipe is versatile and pairs beautifully with vegetables, rice, or a fresh salad.
Ingredients
Scale
For the fish:
- 4 fish fillets (6 oz each) (cod, tilapia, halibut, or snapper)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
For the lemon butter sauce:
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
1. Prepare the fish
- Pat the fish fillets dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
2. Cook the fish
- Heat olive oil in a large skillet over medium-high heat.
- Add the fish fillets to the skillet and cook for 3–4 minutes per side, or until golden brown and cooked through (fish should flake easily with a fork). Remove the fish from the skillet and set aside.
3. Make the lemon butter sauce
- In the same skillet, reduce the heat to medium. Add the butter and let it melt.
- Stir in the minced garlic and cook for 1–2 minutes, until fragrant.
- Add the lemon juice and zest, scraping up any browned bits from the bottom of the skillet.
- Season with salt and pepper to taste. Stir in the chopped parsley.
4. Assemble and serve
- Return the fish fillets to the skillet, spooning the lemon butter sauce over them to coat. Cook for another 1–2 minutes to warm the fish.
- Serve immediately, garnished with additional parsley and lemon slices if desired.
Notes
- Fish Options: Use any firm white fish or even salmon for this recipe.
- Make-Ahead: Prepare the lemon butter sauce in advance and store in the refrigerator. Reheat before serving.
- Serving Suggestions: Pair with roasted vegetables, steamed rice, or mashed potatoes for a complete meal.