Zesty Lemon Butter Fish Fille

Why You’ll Love This Recipe

This recipe is all about fresh, bright flavors and minimal effort. The combination of paprika, garlic, and lemon makes the fish flavorful while keeping it light and healthy. It’s versatile—great with cod, tilapia, or haddock—and can be served with vegetables, rice, or pasta. Plus, the whole dish is ready in under 30 minutes, making it ideal for busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish
4 white fish fillets (cod, tilapia, or haddock)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
Salt and pepper, to taste

For the Lemon Butter Sauce
4 tablespoons butter
2 tablespoons olive oil
Juice and zest of 2 lemons
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Directions

1. Prepare the Fish
   Pat the fish fillets dry with paper towels. Rub both sides with olive oil. Season evenly with paprika, garlic powder, onion powder, salt, and pepper.
   Heat a large skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, until golden and flaky. Remove and set aside.

2. Prepare the Lemon Butter Sauce
   Using the same skillet, reduce heat to medium. Add butter and olive oil. Once melted, stir in garlic and cook for 1–2 minutes until fragrant.
   Add lemon juice, zest, and parsley. Season with salt and pepper. Simmer for 2–3 minutes.

3. Assemble and Serve
   Place cooked fish on a platter. Drizzle with warm sauce. Garnish with extra parsley and lemon slices.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Swap the white fish for salmon for a richer flavor.

• Add capers to the lemon butter sauce for a tangy twist.

• Use lime instead of lemon for a different citrus profile.

• Sprinkle with red pepper flakes for a touch of heat.

• Replace parsley with fresh dill for a more delicate herbal note.

Storage/Reheating

Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 300°F until warmed through. Avoid microwaving to prevent the fish from drying out.

FAQs

Can I use frozen fish fillets?

Yes, just make sure to thaw them completely and pat dry before cooking.

Can I bake the fish instead of pan-searing?

Absolutely. Bake at 400°F for about 12–15 minutes, then top with the sauce.

What side dishes go well with this recipe?

Steamed vegetables, roasted potatoes, rice pilaf, or pasta are excellent options.

Can I make the sauce ahead of time?

Yes, prepare the sauce and refrigerate. Reheat gently before serving.

How do I know when the fish is done?

The flesh should be opaque and flake easily with a fork.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled juice can be used in a pinch.

Is this recipe gluten-free?

Yes, it is naturally gluten-free.

Can I make it dairy-free?

Replace the butter with more olive oil or a dairy-free butter substitute.

What type of pan works best?

A nonstick skillet or a well-seasoned cast iron pan works well for searing.

Can I double the recipe?

Yes, just cook the fish in batches to avoid overcrowding the pan.

Conclusion

This pan-seared white fish with lemon butter sauce is a quick, fresh, and flavorful dish that’s perfect for both weeknight dinners and special occasions. With its simple preparation and bright, zesty flavor, it’s sure to become a favorite in your kitchen.

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