Lemon Butter Fish Fillet
A quick and easy recipe for flavorful fish fillets seared to golden perfection and topped with a bright lemon-butter sauce, perfect for weeknight dinners.
Ingredients
For the Fish
- 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.
For the Sauce
- 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.
Instructions
Preparation
- 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.
Cooking
- 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.
Assembly
- Spoon the lemon-butter sauce over the fish fillets. Sprinkle with chopped parsley and serve immediately.
Notes
Store cooked fish in an airtight container for up to 2 days. Reheat gently on the stove or in a low oven to avoid overcooking.