🍋 Lemon Butter Fish
🐟 Ingredients:
-
4 white fish fillets (cod, tilapia, halibut, etc.) – about 5–6 oz each
-
Salt and black pepper, to taste
-
2 tbsp all-purpose flour (optional, for light coating)
-
2 tbsp olive oil
-
3 tbsp unsalted butter
-
3 cloves garlic, minced
-
Juice of 1 lemon (about 3 tbsp)
-
1 tsp lemon zest
-
2 tbsp chopped fresh parsley (for garnish)
-
Optional: lemon slices for garnish
🔪 Instructions:
1. Prep the Fish:
-
Pat fish fillets dry with paper towels.
-
Season both sides with salt and pepper.
-
Lightly dredge in flour (optional — helps create a light crust and thickens sauce slightly).
2. Cook the Fish:
-
Heat olive oil in a large skillet over medium-high heat.
-
Add fish and cook for 2–4 minutes per side, depending on thickness, until golden and cooked through (flakes easily with a fork).
-
Remove fish and set aside on a plate.
3. Make Lemon Butter Sauce:
-
In the same pan, reduce heat to medium.
-
Add butter and let it melt.
-
Stir in garlic and cook for about 30 seconds (don’t burn it).
-
Add lemon juice and zest, scraping up any browned bits from the pan.
4. Finish & Serve:
-
Return fish to the pan to warm through (spoon sauce over the top).
-
Sprinkle with fresh parsley and garnish with lemon slices.
-
Serve immediately.
🍽️ Serving Ideas:
-
Over white rice, orzo, or mashed potatoes
-
With roasted vegetables, sautéed spinach, or a simple salad
-
Add capers or a splash of white wine to the sauce for extra dimension
📝 Tips:
-
Don’t overcook the fish — it should be just opaque in the center.
-
No fresh lemon? Use bottled juice in a pinch, but fresh zest adds big flavor.
-
Works well with salmon too (adjust cooking time slightly).
Let me know if you want a baked version, or a Lemon Butter Shrimp spin on this!
