Lemon Butter Fish Fillet
Golden pan seared white fish fillets finished with garlic, lemon juice, and butter.
Equipment
- Large skillet
- Thin spatula
- Paper towels
Ingredients
Main Ingredients
- 4 white fish fillets about 6 oz each, such as cod, tilapia, or haddock
- 3 tbsp unsalted butter
- 2 cloves garlic minced
- 1 large lemon juiced, about 3 tbsp juice
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
- 4 lemon wedges for serving
Instructions
Cooking
- Season. Dry the fillets with paper towels and sprinkle both sides with salt and pepper.
- Sauce base. Melt the butter in a large skillet over medium heat and cook the garlic for 30 seconds.
- Sear. Cook the fillets 3 to 4 minutes without moving them, until the bottoms are golden.
- Finish. Flip, add the lemon juice and zest, then baste for 2 to 3 minutes until the fish reaches 145 degrees F.
- Serve. Top with parsley and serve with lemon wedges.
Notes
Substitutions: Cod, tilapia, and haddock are interchangeable. Olive oil can replace part of the butter for a lighter sauce.
Tips: Dry fillets brown better than damp ones.
Storage: Refrigerate in an airtight container for up to three days and reheat to 165 degrees F. Nutrition is based on cod and does not include the lemon wedges.