Short Description
Lemon butter fish fillet is a light, flavorful dish featuring tender fish cooked in a rich and zesty lemon butter sauce. Perfect for a quick and delicious meal, this dish pairs well with rice, vegetables, or a fresh salad.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Uses simple, fresh ingredients
- Packed with bright and buttery flavors
- Pairs well with a variety of sides
- Healthy and satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White fish fillets (such as cod, tilapia, or halibut)
- Butter
- Fresh lemon juice
- Garlic, minced
- Olive oil
- Salt and black pepper
- Paprika (optional, for added flavor)
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Directions
- Prepare the fish: Pat the fillets dry with a paper towel and season both sides with salt, black pepper, and paprika.
- Heat the pan: In a large skillet, heat olive oil over medium heat.
- Cook the fish: Add fillets and cook for 3-4 minutes per side until golden brown and flaky. Remove and set aside.
- Make the lemon butter sauce: In the same pan, melt butter and add minced garlic. Cook until fragrant, then stir in fresh lemon juice.
- Combine: Return the fish to the pan and spoon the sauce over the fillets.
- Serve: Garnish with fresh parsley and lemon slices. Enjoy with your favorite side dish!
Servings and Timing
- Servings: 2-4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Spicy Kick: Add red pepper flakes to the butter sauce.
- Herb-Infused: Mix in fresh thyme or dill for extra aroma.
- Creamy Option: Stir in a splash of heavy cream for a richer sauce.
- Low-Carb: Serve with steamed vegetables instead of rice or pasta.
- Baked Version: Bake fillets at 375°F (190°C) for 12-15 minutes instead of pan-frying.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm gently in a skillet over low heat or microwave in short intervals.
- Freezing: Not recommended, as the texture of the fish may change.
FAQs
Can I use frozen fish fillets?
Yes! Thaw them completely and pat dry before cooking to avoid excess moisture.
What’s the best type of fish for this recipe?
Mild white fish like cod, tilapia, halibut, or sole works best.
Can I make this dairy-free?
Yes! Substitute butter with dairy-free margarine or olive oil.
How do I know when the fish is fully cooked?
The fillets should be opaque and flake easily with a fork.
What side dishes go well with lemon butter fish fillet?
Steamed vegetables, rice, quinoa, mashed potatoes, or a fresh salad.
Can I grill the fish instead?
Yes! Brush with olive oil and grill for 3-4 minutes per side.
How can I prevent the fish from sticking to the pan?
Use a non-stick pan or ensure the skillet is well-heated with enough oil before adding the fish.
Can I make this ahead of time?
It’s best enjoyed fresh, but you can prep the sauce and season the fish in advance.
What can I use instead of fresh lemon juice?
Bottled lemon juice works in a pinch, but fresh is best for optimal flavor.
Can I use this sauce for other proteins?
Absolutely! It pairs well with shrimp, chicken, or even tofu.
Conclusion
Lemon butter fish fillet is a simple yet elegant dish that’s perfect for any meal. With its bright, buttery sauce and tender fish, it’s sure to become a family favorite. Enjoy experimenting with different variations and sides for a delightful dining experience!
PrintLemon Butter Fish Fillet
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: : Dinner, Main Course
- Method: Pan-Seared or Baked
- Cuisine: American, Mediterranean
Description
This Lemon Butter Fish Fillet is light, flaky, and packed with fresh citrusy flavor. Pan-seared or baked to perfection, it’s coated in a rich, buttery lemon sauce with garlic and fresh herbs. This quick and easy dish is perfect for a healthy, delicious dinner!
Ingredients
For the Fish:
- 4 white fish fillets (cod, tilapia, halibut, or snapper)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color)
- 2 tablespoons all-purpose flour (optional, for a slight crust)
- 2 tablespoons olive oil
For the Lemon Butter Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup chicken broth or white wine (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Prepare the Fish
- Pat the fish fillets dry with paper towels.
- Season both sides with salt, black pepper, and paprika.
- (Optional) Lightly dust the fillets with flour for a crispy golden crust.
Step 2: Cook the Fish
- Heat olive oil in a large skillet over medium-high heat.
- Add the fish fillets and cook for 3-4 minutes per side, or until golden and cooked through (internal temp 145°F / 63°C).
- Remove fish from the skillet and set aside.
Step 3: Make the Lemon Butter Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in lemon juice, lemon zest, and chicken broth or white wine.
- Simmer for 1-2 minutes until slightly thickened.
Step 4: Finish & Serve
- Return the fish to the skillet and spoon the sauce over the fillets.
- Sprinkle with fresh parsley and serve immediately with lemon wedges.
Notes
- No skillet? Bake the fillets at 375°F (190°C) for 12-15 minutes, then pour the warm lemon butter sauce over before serving.
- Make it dairy-free? Use olive oil instead of butter.
- Want extra crunch? Coat the fillets in panko breadcrumbs before pan-frying.
Nutrition
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg
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