Flavorful Lemon Butter Fish

This Lemon Butter Fish recipe transforms ordinary white fish fillets into a restaurant-quality dinner with just a few simple ingredients. The delicate fish bathes in a rich, tangy sauce that perfectly balances the flavors of butter, lemon, and garlic.

I first made this dish when I was scrambling for a quick dinner solution with limited ingredients. The result was so incredible that it's now in our regular rotation even when company's coming over. My children, who normally shy away from seafood, clean their plates every time.

Ingredients

• White fish fillets such as cod, tilapia, or haddock choose fillets that are firm and smell fresh with no fishy odor
• All purpose flour creates a light coating that helps the fish develop a golden crust
• Salt enhances all the flavors
• Black pepper adds subtle heat and depth
• Olive oil helps prevent the butter from burning during the high heat cooking phase
• Unsalted butter provides rich flavor and silky texture to the sauce
• Garlic cloves adds aromatic depth to complement the brightness of lemon
• Chicken broth creates body in the sauce while adding savory notes
• Lemon juice provides bright acidity that cuts through the richness
• Lemon zest contains essential oils that add concentrated citrus flavor
• Fresh parsley brings color and a fresh herbal note to finish the dish
• Lemon slices for garnish adds visual appeal and extra lemon flavor

How To Make Lemon Butter Fish

Prepare the fish

Pat the fillets completely dry with paper towels to ensure proper browning. Mix flour with salt and pepper in a shallow dish, then dredge each fillet through the mixture, making sure to coat evenly but shake off any excess. The thin coating will create a beautiful golden crust without becoming heavy.

Sear the fillets

Heat olive oil in a large skillet until shimmering but not smoking. Carefully place each fillet in the hot pan, allowing space between them to ensure proper browning. Cook undisturbed for 3-4 minutes until the bottom develops a golden crust, then gently flip and cook another 3-4 minutes until the fish flakes easily with a fork.

Create the sauce

Remove the cooked fish and set aside. In the same skillet with all those flavorful browned bits, melt butter over medium heat. Add minced garlic and cook just until fragrant, about 30-45 seconds, being careful not to let it brown or burn. Pour in chicken broth and lemon juice, stirring constantly while scraping the bottom of the pan to incorporate all the flavorful bits.

Finish the dish

Let the sauce simmer for 2-3 minutes until it reduces slightly and becomes more cohesive. Stir in lemon zest and chopped parsley, then return the fish to the skillet. Spoon the sauce generously over each fillet, allowing it to coat and flavor the fish. Transfer to serving plates, garnish with additional parsley and lemon slices, and serve immediately.

The butter sauce is truly the star of this recipe. I discovered that letting the sauce reduce properly before adding the fish back creates an almost silky texture that clings beautifully to the fillets. My husband now requests this sauce on vegetables too, and I've caught him sopping up the last drops with bread!

Perfect Pairings

This elegant fish dish pairs beautifully with sides that complement without overwhelming. Steamed asparagus or green beans make excellent vegetable companions, soaking up any extra sauce deliciously. For a starch, consider simple roasted potatoes or fluffy white rice to catch all the flavorful sauce. A crisp white wine like Sauvignon Blanc or Pinot Grigio completes the meal perfectly.

Easy Substitutions

If you need to make adjustments based on dietary needs or what you have available, this recipe adapts beautifully. For dairy free, substitute olive oil for butter and add a touch more lemon juice. Any firm white fish works well, so choose whatever is freshest or on sale. No chicken broth? White wine makes an excellent substitute and adds complexity. For herb variations, try dill or thyme instead of parsley for a different flavor profile.

Storage and Make-Ahead Tips

Fish dishes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water to prevent drying out. For meal prep, you can prepare the flour mixture and chop the herbs ahead of time. The sauce also reheats well on its own and can be made a day ahead, then warmed and poured over freshly cooked fish for a quick dinner.

Recipe FAQs

→ What type of fish works best for this dish?

Mild white fish with firm flesh works best, including cod, tilapia, haddock, sea bass, or snapper. These varieties hold up well to the cooking method and complement the lemon-butter sauce without overpowering it.

→ Can I make this dish ahead of time?

This dish is best served immediately after cooking. However, you can prepare the ingredients in advance by measuring out the seasonings and chopping the garlic and parsley. Fish tends to dry out when reheated, affecting both texture and flavor.

→ How can I tell when the fish is properly cooked?

Properly cooked fish will be opaque throughout and flake easily when tested with a fork. Depending on thickness, white fish fillets typically need 3-4 minutes per side. The internal temperature should reach 145°F (63°C).

→ What sides pair well with lemon butter fish?

This dish pairs beautifully with steamed asparagus, roasted vegetables, buttered new potatoes, or a light salad. The brightness of the lemon sauce also complements rice pilaf or crusty bread for soaking up the delicious sauce.

→ Can I substitute the chicken broth in this recipe?

Yes, you can substitute chicken broth with vegetable broth, fish stock, or white wine for different flavor profiles. For a richer sauce, you can also use a combination of broth and heavy cream.

→ Is this dish gluten-free?

The recipe as written contains gluten in the all-purpose flour. For a gluten-free version, substitute with rice flour, cornstarch, or a gluten-free flour blend when dredging the fish fillets.