Lemon Butter Fish Fillet

Why You’ll Love This Recipe

This recipe is all about simplicity and freshness. The mild flavor of white fish is elevated with a buttery lemon-garlic sauce that’s both rich and bright. It’s ready in under 30 minutes, making it ideal for busy evenings, yet elegant enough for entertaining. Plus, it’s versatile—you can use cod, tilapia, haddock, or your favorite white fish.

Ingredients

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

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

Lemon Butter Sauce:
4 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
Juice and zest of 2 lemons
1 tablespoon fresh parsley, chopped

Directions

1. Pat fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.

2. Heat a large skillet over medium-high heat. Add the seasoned fish fillets and cook for 3–4 minutes per side, until golden brown and flaky. Remove and set aside.

3. In 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.

4. Add lemon juice and zest, season with salt and pepper, and let simmer for 2–3 minutes.

5. Drizzle the lemon butter sauce over the fish fillets, garnish with parsley, and serve immediately.

Servings and timing

Servings: 4 fillets
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add capers for a briny twist.

• Swap parsley for fresh dill or cilantro for a different herbal note.

• For a lighter option, reduce the butter and add a splash of white wine to the sauce.

• Try salmon or trout instead of white fish for a richer flavor.

• Sprinkle with red pepper flakes for a subtle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of lemon juice or broth to keep the fish moist. Avoid microwaving as it may dry out the fish.

FAQs

What kind of fish works best for this recipe?

Mild white fish such as cod, tilapia, or haddock works perfectly, but salmon and trout are great alternatives.

Can I use frozen fish fillets?

Yes, just thaw them completely and pat dry before seasoning and cooking.

How do I know when the fish is cooked?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I make the lemon butter sauce ahead of time?

Yes, prepare the sauce in advance and reheat gently before drizzling over freshly cooked fish.

Is this recipe healthy?

Yes, it’s high in protein and can be made lighter by reducing butter or using olive oil as the base.

What can I serve with lemon butter fish fillet?

It pairs well with rice, roasted vegetables, mashed potatoes, or a fresh salad.

Can I bake the fish instead of pan-frying?

Yes, bake at 400°F (200°C) for 12–15 minutes, then drizzle with the prepared sauce.

How do I prevent the fish from sticking to the skillet?

Make sure the skillet and oil are hot before adding the fish, and avoid moving it too soon.

Can I add wine to the sauce?

Yes, a splash of dry white wine adds depth and complements the lemon and butter flavors.

Can this recipe be doubled?

Absolutely—just cook the fish in batches and scale the sauce ingredients accordingly.

Conclusion

Lemon Butter Fish Fillet is a simple yet elegant dish that’s full of bright, fresh flavor. With tender, seasoned fish and a silky lemon butter sauce, it’s a versatile recipe you’ll want to make again and again. Perfect for busy weeknights or dinner parties, this dish proves that fresh, wholesome meals can also be quick and effortless.

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