Zesty Lemon Butter Fish Fillet is a simple and delicious dish that brings the bright flavor of lemon to tender, flaky fish. This recipe is perfect for a weeknight dinner or a special occasion and can be made quickly with just a few ingredients. The combination of buttery garlic sauce and zesty lemon makes this dish a crowd-pleaser.
Table of Contents
Why Make This Recipe
You should make Zesty Lemon Butter Fish Fillet because it’s not only flavorful but also very easy to prepare. Fish is a great source of protein and healthy fats, making it a nutritious choice for any meal. The bright acidity of lemon enhances the flavors of the fish, and this recipe takes minimal time and effort, making it perfect for busy evenings.
How to Make Zesty Lemon Butter Fish Fillet
Ingredients:
- 4 fillets White fish fillets (cod, tilapia, or haddock)
- 3 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 large Lemon, juice
- 1 teaspoon Lemon zest
- To taste Salt
- To taste Pepper
- 2 tablespoons Chopped fresh parsley
- Lemon wedges for serving
Directions:
- Pat the fish fillets dry with paper towels. Sprinkle both sides generously with salt and pepper.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant (don’t let it brown!).
- Place the fish fillets into the skillet. Let them cook undisturbed for 3–4 minutes, until golden on the bottom.
- Gently flip each fillet. Immediately pour in the lemon juice and sprinkle the lemon zest over the top.
- Continue cooking for another 2–3 minutes, basting the fillets with the buttery sauce as they finish cooking. The fish is done when it’s opaque and flakes easily with a fork.
- Remove from the heat, garnish with chopped parsley, and serve right away with extra lemon wedges for squeezing.
How to Serve Zesty Lemon Butter Fish Fillet
Zesty Lemon Butter Fish Fillet is best served right after cooking. You can serve it with a side of steamed vegetables, rice, or a light salad. The lemon wedges add a fresh zing when squeezed on top just before eating.
How to Store Zesty Lemon Butter Fish Fillet
If you have leftovers, store them in an airtight container in the refrigerator. The fish will stay fresh for up to 2 days. Reheat gently in a skillet or in the microwave, but be careful not to overcook it when reheating.
Tips to Make Zesty Lemon Butter Fish Fillet
- Make sure to pat the fish dry well before seasoning to get a nice sear.
- Don’t rush the cooking process; let the fish cook undisturbed to achieve a golden crust.
- Feel free to add more lemon zest for an even zippier flavor.
Variation
You can spice things up by adding a pinch of red pepper flakes for a bit of heat. Alternatively, fresh herbs like thyme or dill can be added for a different flavor profile.
FAQs
1. Can I use frozen fish fillets for this recipe?
Yes, frozen fish fillets can be used. Just make sure to thaw them completely and pat them dry before cooking.
2. What kind of fish works best for this recipe?
White fish such as cod, tilapia, or haddock works best for this recipe, but you can also use other mild white fish.
3. Can I make this recipe dairy-free?
Yes! Substitute the butter with olive oil or a dairy-free butter alternative. The dish will still be delicious!
Zesty Lemon Butter Fish Fillet
Ingredients
Main ingredients
- 4 fillets White fish fillets (cod, tilapia, or haddock)
- 3 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 large Lemon, juice
- 1 teaspoon Lemon zest
- to taste Salt
- to taste Pepper
- 2 tablespoons Chopped fresh parsley
- Lemon wedges for serving
Instructions
Preparation
- Pat the fish fillets dry with paper towels. Sprinkle both sides generously with salt and pepper.
Cooking
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant (don’t let it brown!).
- Place the fish fillets into the skillet. Let them cook undisturbed for 3–4 minutes, until golden on the bottom.
- Gently flip each fillet. Immediately pour in the lemon juice and sprinkle the lemon zest over the top.
- Continue cooking for another 2–3 minutes, basting the fillets with the buttery sauce as they finish cooking. The fish is done when it’s opaque and flakes easily with a fork.
- Remove from the heat, garnish with chopped parsley, and serve right away with extra lemon wedges for squeezing.
