Lemon Butter Fish Fillet
Pat fish very dry for better browning and to help the seasoning adhere. Use any mild white fish such as cod, tilapia, or haddock as listed. If watching sodium, season lightly first; you can adjust after reducing the lemon-butter sauce. For dairy-free, replace the butter with additional olive oil. Zest the lemons before juicing to make it easier to capture the zest. Leftovers: Refrigerate in an airtight container for up to 2 days; reheat gently over low heat or in a 300°F oven to avoid drying out the fish.
Time: Prep: 10 mins, Cook: 15 mins, Total: 25 mins
Servings: 4
Ingredients
- 2 tablespoons olive oil (for drizzling on fish fillets)
- 4 fillets white fish (cod, tilapia, or haddock)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons butter
- 2 tablespoons olive oil (for the sauce)
- 4 cloves garlic, minced
- 2 lemons, juice and zest
- 1 tablespoon fresh parsley, chopped
- to taste salt
- to taste pepper
Instructions
- Pat the fish fillets dry with paper towels and drizzle with olive oil. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
- In a large skillet over medium-high heat, add the seasoned fish fillets and cook for about 3-4 minutes on each side until golden brown and flaky.
- Remove the fish from the skillet and set aside on a plate.
- In the same skillet, reduce heat to medium and add butter and olive oil. Once melted, add minced garlic and cook for 1-2 minutes until fragrant.
- Stir in lemon juice and zest, and season with salt and pepper. Let the sauce simmer for 2-3 minutes.
- Drizzle the lemon butter sauce over the cooked fish fillets and garnish with chopped parsley.
- Serve immediately and enjoy your Lemon Butter Fish Fillet.