Zesty Lemon Butter Fish Fillet (Print Version)
# Ingredients:
→ Fish
01 -
4 white fish fillets, such as cod, tilapia, halibut, or haddock
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
0.5 teaspoon paprika
05 -
0.5 teaspoon garlic powder
06 -
2 tablespoons olive oil
07 -
1 tablespoon butter
→ Lemon Butter Sauce
08 -
4 tablespoons unsalted butter
09 -
3 garlic cloves, minced
10 -
Zest of 1 lemon
11 -
Juice of 1.5 lemons (approximately 3–4 tablespoons)
12 -
1 tablespoon fresh parsley, chopped
13 -
1 teaspoon capers or a pinch of red pepper flakes, optional
# Instructions:
01 -
Gently pat the fish fillets dry with paper towels. Evenly season both sides with salt, black pepper, paprika, and garlic powder.
02 -
Heat olive oil together with 1 tablespoon of butter in a large skillet over medium-high heat. Arrange the seasoned fish fillets in the pan and cook for 3 to 4 minutes per side, adjusting time based on thickness, until golden and cooked through. Transfer fillets to a plate and reserve.
03 -
Reduce skillet heat to medium. Add 4 tablespoons unsalted butter and allow it to melt. Stir in the minced garlic and cook for 30 seconds until fragrant, avoiding browning. Mix in lemon zest and lemon juice, stirring to combine, then let simmer for 1 minute. Add chopped parsley and, if using, the capers or red pepper flakes.
04 -
Return the cooked fish fillets to the skillet. Spoon the lemon butter sauce over each piece and let the fillets warm for about 1 minute to absorb the flavors. Serve immediately, garnished with extra lemon wedges if desired.
# Notes:
01 -
To enhance the sauce, incorporate a splash of dry white wine before adding the lemon juice.
02 -
For succulent fish, remove fillets from heat as soon as they flake easily with a fork.
03 -
For a low-carbohydrate meal, pair with cauliflower mash or spiralized courgette.