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Lemon Butter Fish Fillet

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This Lemon Butter Fish Fillet is a simple yet elegant dish featuring tender, flaky fish infused with a zesty lemon butter sauce. Perfect for a quick dinner or a special occasion, this recipe is versatile and pairs beautifully with vegetables, rice, or a fresh salad.

Ingredients

Scale

For the fish:

  • 4 fish fillets (6 oz each) (cod, tilapia, halibut, or snapper)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • 2 tbsp olive oil

For the lemon butter sauce:

  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 3 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

1. Prepare the fish

  1. Pat the fish fillets dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.

2. Cook the fish

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the fish fillets to the skillet and cook for 3–4 minutes per side, or until golden brown and cooked through (fish should flake easily with a fork). Remove the fish from the skillet and set aside.

3. Make the lemon butter sauce

  1. In the same skillet, reduce the heat to medium. Add the butter and let it melt.
  2. Stir in the minced garlic and cook for 1–2 minutes, until fragrant.
  3. Add the lemon juice and zest, scraping up any browned bits from the bottom of the skillet.
  4. Season with salt and pepper to taste. Stir in the chopped parsley.

4. Assemble and serve

  1. Return the fish fillets to the skillet, spooning the lemon butter sauce over them to coat. Cook for another 1–2 minutes to warm the fish.
  2. Serve immediately, garnished with additional parsley and lemon slices if desired.

Notes

  • Fish Options: Use any firm white fish or even salmon for this recipe.
  • Make-Ahead: Prepare the lemon butter sauce in advance and store in the refrigerator. Reheat before serving.
  • Serving Suggestions: Pair with roasted vegetables, steamed rice, or mashed potatoes for a complete meal.