Zesty Lemon Butter Fish Fillets
A delightful dish combining tender fish and zesty lemon sauce, perfect for busy weeknights or impressing guests.
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 For brushing and cooking.
- Salt and black pepper to taste Salt and black pepper, to taste
For the Sauce
- 4 tbsp butter Use unsalted for more control over seasoning.
- 2 pieces lemons Juice and zest of 2 lemons.
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped Can substitute with dill or cilantro.
Instructions
Preparation
- Pat the fish fillets dry with paper towels.
- Brush both sides with olive oil and season evenly with paprika, garlic powder, onion powder, salt, and pepper.
Cooking
- Heat a large skillet over medium-high heat.
- Add the fillets and cook for 3–4 minutes per side until golden and flaky. Remove from the skillet and set aside.
Making the Lemon Butter Sauce
- Lower the heat to medium in the same skillet and melt butter with olive oil.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in lemon juice, zest, and chopped parsley. Season the sauce with salt and pepper.
- Let the sauce simmer gently for 2–3 minutes.
Serving
- Place the cooked fish on a serving platter.
- Spoon the warm lemon butter sauce over each fillet and garnish with extra parsley and lemon slices.
Notes
For a gourmet touch, serve with lemon wedges and a sprinkle of extra parsley. Leftovers can be stored in an airtight container in the fridge for up to two days.