Lemon Butter Fish (Print)
Flaky white fish fillets pan-seared and smothered in a zesty lemon-garlic butter sauce for a quick, elegant meal.
# Ingredients:
→ Proteins
01 -
4 white fish fillets (cod, tilapia, or haddock)
→ Breading
02 -
60g all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
→ Sauce
05 -
2 tablespoons olive oil
06 -
60g unsalted butter
07 -
3 garlic cloves, minced
08 -
60ml chicken broth
09 -
2 tablespoons fresh lemon juice
10 -
Zest of 1 lemon
→ Garnish
11 -
2 tablespoons fresh parsley, chopped
12 -
Lemon slices
# Directions:
01 -
Pat the fish fillets dry with paper towels. In a shallow dish, combine the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove fish from skillet and set aside.
03 -
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and lemon juice, stirring to combine. Let sauce simmer for 2-3 minutes, allowing it to reduce slightly.
04 -
Stir in lemon zest and chopped parsley. Return cooked fish fillets to the skillet, spooning sauce over the top to coat them well.
05 -
Transfer fish fillets to a serving platter and garnish with lemon slices and additional chopped parsley. Serve immediately.
# Notes:
01 -
For best results, choose fresh, firm white fish fillets of even thickness.
02 -
The sauce can be made ahead and reheated, but cook the fish just before serving.