Zesty Lemon Butter Fish Fillets
A flavorful and light dish featuring white fish fillets in a tangy lemon butter sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Fish
- 4 pieces white fish fillets (such as cod, tilapia, haddock, or your favorite) Choose your preferred type of white fish.
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Lemon Butter Sauce
- 4 tbsp butter
- 2 pcs lemons (Juice and zest)
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped Can substitute with dill or chives if desired.
Instructions
Preparation
- Pat the fish fillets dry with paper towels.
- Brush both sides of the fillets with olive oil and season evenly with paprika, garlic powder, onion powder, salt, and pepper.
Cooking
- Heat a large skillet over medium-high heat and add the seasoned fillets.
- Cook for 3–4 minutes per side until golden and flaky. Remove from the skillet and set aside.
Making the Sauce
- Lower the heat to medium, in the same skillet, melt the butter with olive oil.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in lemon juice, zest, and parsley. Season with salt and pepper.
- Let the sauce simmer gently for 2–3 minutes.
Serving
- Place the fish on a serving platter and spoon the warm lemon butter sauce over each fillet.
- Garnish with extra parsley and lemon slices.
Notes
Pair with a side of steamed vegetables, fresh salad, rice, quinoa, or crusty bread. Adjust lemon juice and zest according to taste for desired tanginess. Store leftovers in an airtight container for up to 2 days.