Easy Zesty Lemon Butter Fish Fillet (Print version)
Flaky white fish fillets seared in a skillet and finished with a bright garlic lemon butter sauce in about 22 minutes.
# Ingredients:
For the fish
01 -
4 white fish fillets, about 6 oz (170 g) each, such as cod, tilapia, haddock, or snapper
02 -
3/4 teaspoon fine sea salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon paprika
05 -
2 tablespoons olive oil
For the lemon butter sauce
06 -
3 tablespoons (42 g) unsalted butter
07 -
3 garlic cloves, minced
08 -
1/4 cup (60 ml) low-sodium chicken broth or vegetable broth
09 -
2 tablespoons fresh lemon juice
10 -
1 teaspoon finely grated lemon zest
11 -
1/4 teaspoon red pepper flakes, optional
12 -
1 tablespoon capers, drained, optional
13 -
2 tablespoons chopped fresh parsley
14 -
Lemon slices, for serving
# Instructions:
01 -
Pat the fish fillets dry on both sides. Season with salt, pepper, and paprika.
02 -
Heat olive oil in a large nonstick or stainless skillet over medium-high heat. Add the fish and cook for 3-4 minutes per side, until golden and opaque. Transfer to a plate.
03 -
Lower the heat to medium. Add butter to the same skillet, then stir in the garlic and cook for about 30 seconds until fragrant.
04 -
Stir in broth, lemon juice, lemon zest, red pepper flakes, and capers if using. Simmer for 1-2 minutes until slightly glossy.
05 -
Stir in parsley. Return the fish to the skillet or plate it, then spoon the warm lemon butter sauce over each fillet. Serve with lemon slices.
# Good to know:
01 -
Best served right after cooking while the fish is tender and the sauce is glossy.
02 -
Use fillets of similar thickness for even cooking.
03 -
Fish is safely cooked when it reaches 145°F in the thickest part.