Description
A simple and delicious recipe featuring pan-seared white fish fillets in a luscious lemon butter sauce, garnished with fresh parsley and lemon slices. Perfect for a quick, flavorful, and gluten-free main course.
Ingredients
Scale
Fish and Seasoning
- 4 white fish fillets (such as cod, halibut, or tilapia)
- Salt, to taste
- Black pepper, to taste
Sauce and Garnish
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Lemon slices, for garnish (optional)
Instructions
- Prepare the Fish: Pat the fish fillets dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
- Sear the Fish: Heat olive oil in a large skillet over medium-high heat. Once hot, add the fillets and cook undisturbed for 3–4 minutes on one side until golden brown. Flip and cook the other side for 3–4 minutes until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and set aside on a warm plate.
- Make the Lemon Butter Sauce: Reduce the heat to medium and add the butter to the same skillet. Allow it to melt completely, then stir in the minced garlic. Cook for about 30 seconds until fragrant but not browned.
- Add Lemon Flavor: Pour in the lemon juice and sprinkle the lemon zest into the skillet. Stir to combine the flavors with the butter and garlic, creating a vibrant sauce.
- Return Fish to Skillet: Place the fish fillets back into the skillet and spoon the lemon butter sauce over them. Let them cook together for an additional 1 minute just to warm through and marry the flavors.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the fish. If desired, garnish with lemon slices for a fresh and decorative touch. Serve immediately with your choice of sides.
Notes
- Use fresh lemon juice for the best brightness and flavor.
- This dish pairs beautifully with rice, quinoa, or steamed vegetables for a balanced meal.
- You can substitute parsley with dill or chives to vary the herbaceous notes.
