Zesty Lemon Butter Fish Fillet
A delightful dish featuring tender, flaky fish fillets in a bright, buttery lemon sauce, perfect for busy weeknight dinners or elegant gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Fish Fillets
- 4 pieces white fish fillets (cod, tilapia, or haddock) Choose a mild, flaky fish that will soak up the flavorful sauce beautifully.
Seasonings
- 2 tablespoons olive oil Adds richness and helps to achieve a lovely sear on the fish.
- 1 teaspoon garlic powder For that aromatic depth that perfectly complements the fish.
- 1 teaspoon onion powder Adds a subtle sweetness and complexity to the dish.
- 1 teaspoon paprika Contributes a hint of smokiness and a stunning golden hue.
Sauce Ingredients
- 4 tablespoons butter The star of the sauce, adding creaminess and richness.
- Juice and zest of 2 lemons Infuses the dish with a refreshing tang.
- 4 cloves garlic, minced For an additional layer of aromatic appeal.
- 1 tablespoon fresh parsley, chopped A touch of freshness and color.
Instructions
Preparation
- Pat the fish fillets dry with a paper towel.
- Rub both sides of the fillets with olive oil.
- Sprinkle the fish generously with paprika, garlic powder, onion powder, salt, and black pepper.
Cooking
- Heat a skillet over medium-high heat.
- Gently place the seasoned fish fillets into the pan.
- Cook the fillets for about 3–4 minutes on each side until golden and flaky.
- Remove the fish from the skillet and set aside.
Making the Sauce
- Lower the heat to medium and add butter and olive oil to the skillet.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Add lemon juice, zest, and parsley, then season with salt and pepper.
- Simmer for 2–3 minutes to blend flavors.
Serving
- Place the cooked fish on a serving plate and pour the lemon butter sauce over it.
- Garnish with additional parsley or lemon slices if desired.
- Serve immediately and enjoy!
Notes
For added flavor, consider marinating the fish fillets in olive oil, garlic, and lemon juice for 30 minutes. Use a non-stick skillet to prevent sticking. Store leftovers in an airtight container in the fridge for up to 2 days.