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Zesty Lemon Butter Fish Fillet

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A bright and flavorful fish fillet infused with fresh lemon, garlic, and rich butter. This quick and elegant dish delivers restaurant-quality taste with minimal effort, perfect for busy weeknights or special dinners.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 white fish fillets (cod, tilapia, haddock, or halibut), about 6 ounces (170 g) each
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chicken or vegetable broth
  • Lemon slices, for garnish

Instructions

  1. Pat the fish fillets dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and dried oregano.
  2. Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter.
  3. Once the butter has melted and begins to foam slightly, place the fish fillets in the skillet. Cook for 3–4 minutes on the first side without moving them.
  4. Carefully flip the fillets and cook for another 3–4 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove the fish from the skillet and set aside.
  5. Reduce the heat to low. Add the remaining 2 tablespoons of butter to the same skillet.
  6. Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
  7. Add the lemon zest, lemon juice, and broth. Let the sauce simmer gently for 1–2 minutes until slightly reduced.
  8. Return the fish to the skillet and spoon the lemon butter sauce over the fillets. Simmer for another 1–2 minutes to allow the flavors to blend.
  9. Sprinkle with chopped fresh parsley and garnish with lemon slices before serving.

Notes

  • Use firm white fish for best results.
  • Ensure the pan is properly heated before adding the fish to prevent sticking.
  • Do not overcook; fish cooks quickly and can become dry.
  • For extra sauce, simply double the lemon butter ingredients.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/zesty-lemon-butter-fish-fillet/