Name: Lemon Butter Fish Fillet
Prep time: 7 min
Cook time: 12 min
Total time: 20 min
Ingredients: 4 fillets 4 fillets white fish (cod, tilapia, or haddock), about 4–6 oz each, patted dry.; 2 tablespoons 2 tablespoons olive oil (for drizzling on fish) (Or use avocado oil for higher smoke point.); 1 teaspoon 1 teaspoon paprika (For color and subtle warmth.); 1 teaspoon 1 teaspoon garlic powder; 1 teaspoon 1 teaspoon onion powder; Salt and pepper, to taste.; 4 tablespoons 4 tablespoons butter (preferably unsalted) (For better control.); 2 tablespoons 2 tablespoons olive oil (for the sauce) (Helps prevent butter from burning.); 4 cloves 4 cloves garlic, minced.; 2 lemons 2 lemons — juice and zest. (Zest first, then juice.); 1 tablespoon 1 tablespoon fresh parsley, chopped (For garnish.)

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I learned this lemon butter fish fillet from a fast weeknight experiment that turned into a family favorite: simple white fish seared until golden, then finished with a bright, garlicky lemon-butter sauce. It’s the kind of recipe you pull out when you want something fast, elegant, and reliably crowd-pleasing — whether you’re feeding picky kids, guests, or just yourself after a long day. If you like bright citrus with rich butter and flaky fish, this one delivers every time. For a longer lemon-and-butter spin in slow-cooker dishes, check this crock-pot chicken thighs with lemon garlic butter recipe for inspiration.

What makes this recipe special

This dish is quick, forgiving, and adaptable. The sear adds texture while the lemon-butter sauce brings acidity that brightens the whole plate. It works with inexpensive white fish (cod, tilapia, haddock) and comes together in about 15–20 minutes — perfect for weeknights, date nights, or when you want something light but satisfying. It’s also naturally low-carb and easy to pair with vegetables or grains.

“A perfect balance of crisp, buttery, and lemony — my go-to quick dinner that always earns compliments.”

For a contrasting sweet lemon touch you can play with flavor ideas used in desserts like lemon buttercream frosting, which shares the same bright citrus notes.

How this recipe comes together

Quick overview so you know what to expect:

Dry and season the fillets so they brown well.
Sear the fish in a hot skillet until golden and flaky.
Remove the fish, then make the lemon-butter sauce in the same pan so it picks up browned bits for extra flavor.
Spoon the sauce over the fish and garnish with parsley.

This method keeps the fish moist and concentrates flavor in the pan sauce. It’s fast—plan on 10 minutes active cooking plus a few minutes to prep.

Gather these items

2 tablespoons olive oil (for drizzling on fish) — or use avocado oil for higher smoke point.
4 fillets white fish (cod, tilapia, or haddock), about 4–6 oz each, patted dry.
1 teaspoon paprika (for color and subtle warmth).
1 teaspoon garlic powder.
1 teaspoon onion powder.
Salt and pepper, to taste.
4 tablespoons butter (preferably unsalted for control).
2 tablespoons olive oil (for the sauce) — helps prevent butter from burning.
4 cloves garlic, minced.
2 lemons — juice and zest (zest first, then juice).
1 tablespoon fresh parsley, chopped (for garnish).

Substitutions/notes: Use ghee or vegan butter instead of butter if you prefer. If fish fillets are thick (over 1 inch), reduce heat slightly and finish in a 350°F oven for 4–6 minutes. For a low-sodium option, reduce added salt and use lemon zest to boost flavor.

How to prepare it

Pat the fish fillets dry with paper towels. Drizzle both sides lightly with 2 tablespoons olive oil.
Season both sides evenly with salt, pepper, paprika, garlic powder, and onion powder.
Heat a large skillet over medium-high heat until hot. Add the seasoned fillets and cook without moving for 3–4 minutes until the underside is golden.
Flip and cook the second side 3–4 minutes more, or until the fish flakes easily with a fork. Remove fillets to a plate and tent loosely with foil.
Lower heat to medium. Add 4 tablespoons butter and 2 tablespoons olive oil to the same skillet. When butter melts and foams, add the minced garlic and cook 1–2 minutes until fragrant but not browned.
Stir in lemon zest and lemon juice. Season the sauce with salt and pepper to taste. Let it simmer 2–3 minutes to thicken slightly.
Spoon the lemon-butter sauce over the fish fillets. Sprinkle with chopped parsley and serve immediately.

For a family-friendly shortcut, the same lemon-butter flavor profile appears in some rich desserts and frostings — try reading about lemon buttercream frosting if you’re curious about the citrus-butter pairing in sweets.

Best ways to enjoy it

Plate the fillet over a scoop of fluffy rice or herbed quinoa and spoon the sauce on top.
Serve with steamed green beans, asparagus, or a crisp mixed salad for a balanced plate.
For cozy comfort, pair with mashed potatoes or cauliflower puree.
Add a toasted baguette or crusty bread to mop up every last drop of sauce.
For wine pairings, try a crisp Sauvignon Blanc or unoaked Chardonnay.

Storage and reheating tips

Refrigerator: Store cooked fish in an airtight container for up to 2 days. Keep the sauce with the fish to preserve moisture.
Freezer: You can freeze cooked fish for up to 1 month, wrapped tightly in foil and placed in a freezer bag; texture may soften after thawing.
Reheating: Reheat gently on the stove over low heat with a splash of olive oil or a pat of butter, or warm in a 300°F oven until just heated through (about 8–10 minutes). Avoid microwaving on high — it can overcook and dry the fish.
Food safety: Refrigerate leftovers within 2 hours of cooking and eat within 48 hours.

For a slow-cooked lemon-garlic approach that shares similar flavors but uses different timing, see this slow-cooker lemon garlic butter chicken thighs recipe.

Pro chef tips

Dry the fish thoroughly before seasoning — moisture prevents a good sear.
Use a heavy skillet (cast iron or stainless steel) to get an even crust.
Don’t overcrowd the pan; give fillets space so they brown instead of steam.
Cook to 125–130°F (52–54°C) for medium doneness if using a thermometer; carryover heat will finish it to ~135°F. Fish is done when it flakes easily and is opaque.
If your butter browns too quickly, lower the heat and add a splash of oil to stabilize the sauce.
Zest before juicing the lemons — zesting after can be harder and wastes flavor.

For quick ideas on how citrus-butter flavor is used in other recipes and sweets, check out this take on lemon buttercream frosting.

Creative twists

Capers and white wine: Add 1–2 tablespoons capers and 1/4 cup white wine to the sauce for a briny, more complex pan sauce.
Herb butter: Stir chopped dill, chives, or tarragon into the butter before finishing.
Spice it up: Add a pinch of red pepper flakes to the garlic for heat.
Make it dairy-free: Replace butter with a plant-based spread and use extra olive oil.
Oven-baked version: Season fillets, place in a buttered baking dish, and bake at 400°F for 10–12 minutes; finish with the warm lemon-butter sauce.
Use other proteins: This technique works beautifully with salmon, halibut, or large shrimp.

For another bright lemon-butter idea used in desserts, explore lemon buttercream frosting.

Your questions answered

Q: How long does this take from prep to plate?
A: About 15–20 minutes. Prep (zesting, mincing) is 5–7 minutes; cooking is roughly 8–12 minutes depending on fillet thickness.

Q: What’s the best fish for this recipe?
A: Mild, flaky white fish like cod, haddock, or tilapia. Thicker-fleshed fish (halibut) also work but may need a bit more time.

Q: Can I make the sauce ahead?
A: Yes — make the lemon-butter sauce and refrigerate up to 2 days. Warm gently before serving. Fresh garlic and zest are best added just before plating for brightness.

Q: Is the dish freezer-friendly?
A: Cooked fish can be frozen for up to one month, but texture may soften. The sauce freezes okay if sealed well.

Q: How do I know when the fish is done?
A: It should flake easily with a fork and be opaque throughout. For precision, remove at 125–130°F and rest to reach a safe final temperature.

Conclusion

This lemon butter fish fillet is a fast, flavorful weeknight hero that feels special with minimal effort. For more lemon-butter fish ideas and variations, I like the technique shown at Lemon Butter Fish – Something Nutritious, and for a slightly different take you can compare with this Fantastic Lemon Butter Fillet Recipe – Allrecipes.