It works great with white fish like tilapia, cod, snapper, halibut, or mahi-mahi.
Here’s a simple, restaurant-quality recipe you can make in under 20 minutes:
🐟 Zesty Lemon Butter Fish Fillet
🍋 Ingredients
(Serves 2–3)
-
2–3 fish fillets (about 1 lb / 450 g total) — tilapia, cod, or any mild white fish
-
Salt and black pepper, to taste
-
½ tsp paprika (optional, for color)
-
2 tbsp all-purpose flour (for light dredging)
-
2 tbsp olive oil or butter (for searing)
For the Lemon Butter Sauce:
-
3 tbsp unsalted butter
-
2 cloves garlic, minced
-
Zest of 1 lemon
-
Juice of 1 lemon (about 3 tbsp)
-
2 tbsp chopped parsley (or dill)
-
Optional: a pinch of red pepper flakes for a “zesty kick”
🔥 Instructions
-
Prep the fish:
Pat the fillets dry with paper towels. Season both sides with salt, pepper, and paprika.
Lightly coat with flour — this helps create a delicate crust. -
Sear the fish:
Heat olive oil or butter in a skillet over medium-high heat.
Add the fillets and cook 2–3 minutes per side, until golden brown and flaky.
Remove and set aside on a plate. -
Make the sauce:
In the same skillet, reduce heat to medium.
Add the butter and garlic; sauté for 30 seconds until fragrant.
Stir in lemon zest, lemon juice, parsley, and (optional) red pepper flakes.
Let simmer 1 minute to blend the flavors. -
Combine:
Return the fish to the pan and spoon the sauce over the fillets.
Cook for another 30 seconds just to coat and warm through. -
Serve immediately:
Plate the fish, drizzle extra lemon butter sauce on top, and garnish with lemon slices or more herbs.
🍽️ Serving ideas
-
Serve over rice pilaf, garlic mashed potatoes, or steamed veggies.
-
For a lighter meal, try it with a fresh green salad or couscous.
-
Add capers for a piccata-style twist!
Would you like me to give you a baked version (less stovetop, more hands-off) or keep it pan-seared and crispy?
