Zesty Lemon Butter Fish Fillets
Why Make This Recipe
Zesty Lemon Butter Fish Fillets are a delightful dish that brings brightness and flavor to your dinner table. The combination of tender fish and zesty lemon sauce makes it not only tasty but also light and healthy. This recipe is quick to prepare, perfect for busy weeknights or impressing guests. It’s suitable for all skill levels in the kitchen, and you can easily pair it with rice, pasta, or a fresh salad for a complete meal.
How to Make Zesty Lemon Butter Fish Fillets
Ingredients:
- 4 white fish fillets (such as cod, tilapia, haddock, or your favorite)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 tbsp butter
- Juice and zest of 2 lemons
- 4 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
Directions:
- Prepare the Fish: Pat the fillets dry with paper towels. Brush both sides with olive oil, then season evenly with paprika, garlic powder, onion powder, salt, and pepper.
- Cook the Fish: 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.
- Make the Lemon Butter Sauce: Lower the heat to medium. Using the same skillet, melt butter with olive oil. Add 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.
- Serve: Place the fish on a serving platter, spoon the warm lemon butter sauce over each fillet, and garnish with extra parsley and lemon slices.
How to Serve Zesty Lemon Butter Fish Fillets
You can serve these fish fillets on a bed of rice or alongside roasted vegetables. A fresh salad or steamed asparagus also pairs well. If you want to add a touch of elegance, consider serving with lemon wedges and a sprinkle of extra parsley for garnish.
How to Store Zesty Lemon Butter Fish Fillets
If you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, gently warm in a skillet over low heat or in the microwave until heated through. The lemon butter sauce can be kept separately to maintain its freshness.
Tips to Make Zesty Lemon Butter Fish Fillets
- Make sure to dry the fish fillets well before seasoning to achieve better browning.
- Adjust the lemon juice and zest according to your taste for more or less acidity.
- Fresh parsley adds a nice touch, but feel free to substitute it with other herbs like dill or cilantro if you prefer.
Variation
You can switch out the white fish for salmon or another favorite fish to change the flavor. For a spicier kick, add red pepper flakes to the lemon butter sauce.
FAQs
Can I use frozen fish fillets?
Yes, you can use frozen fillets. Just make sure to thaw them completely before cooking.
What can I serve with the fish?
These fillets go well with quinoa, mashed potatoes, or a simple green salad.
Is this recipe suitable for meal prep?
Absolutely! You can prepare the fish and the sauce ahead of time. Just store them separately and heat them up when ready to eat.
Zesty Lemon Butter Fish Fillets
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
Zesty Lemon Butter Fish Fillets
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
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.
