🐟 Zesty Lemon Butter Fish Fillets
🍽️ Serves: 2–4
⏱️ Ready in: 20–25 minutes
🧂 Ingredients:
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4 fish fillets (about 6 oz each; cod, tilapia, or other mild white fish)
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Salt and black pepper, to taste
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½ tsp paprika (optional, for color)
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2 tbsp olive oil
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2 tbsp butter
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2 cloves garlic, minced
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Zest of 1 lemon
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Juice of 1 lemon
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1 tbsp chopped fresh parsley
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Optional: pinch of red pepper flakes for heat
🔪 Instructions:
1. Season the fish:
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Pat fish fillets dry with paper towels.
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Season both sides with salt, pepper, and paprika (if using).
2. Sear the fish:
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In a large skillet over medium-high heat, heat olive oil.
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Add fish fillets and cook for 2–4 minutes per side, depending on thickness, until golden and flaky. Remove and set aside on a plate.
3. Make the lemon butter sauce:
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In the same pan, lower heat to medium.
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Add butter and let it melt.
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Stir in garlic and cook for 30 seconds (don’t let it brown).
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Add lemon zest, lemon juice, and red pepper flakes (if using).
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Let it bubble for 30 seconds, then turn off the heat.
4. Finish the dish:
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Return the fish to the pan and spoon the lemon butter over the top.
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Sprinkle with fresh parsley and serve immediately.
🍽️ Serving Ideas:
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Over rice pilaf, mashed potatoes, or quinoa
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With a side of roasted vegetables, asparagus, or a crisp salad
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Topped with a few lemon slices for presentation
📝 Tips:
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Don’t overcrowd the pan — cook in batches if needed.
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Use ghee or clarified butter for a higher smoke point and deeper flavor.
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For a richer sauce, stir in 1 tbsp heavy cream or a splash of white wine.
Let me know if you’d like to turn this into a baked version, a parchment packet recipe, or pair it with a lemon-herb couscous!
