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Lemon Butter Sauce for Fish Recipe

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3.9 from 4 reviews

This Lemon Butter Sauce for Fish recipe is a quick and flavorful way to elevate simple white fish fillets. The sauce is a luscious browned butter infused with fresh lemon juice, perfectly complementing the crispy pan-fried fish. Ready in just 15 minutes, this dish is ideal for a light and elegant meal.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Western
  • Diet: Low Fat

Ingredients

Sauce

  • 60 g / 4 tbsp unsalted butter, cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper, to taste

Fish

  • 2 thin white fish fillets (120-150g / 4-5oz each), skinless and boneless (suggested: Bream)
  • Salt and pepper, to season
  • 2 tbsp white flour
  • 2 tbsp oil (canola oil recommended)
  • Lemon wedges, for serving
  • Finely chopped parsley, optional garnish

Instructions

  1. Prepare the Lemon Butter Sauce: Place the butter in a light-colored saucepan or small skillet over medium heat. Melt the butter, then leave it on the stove, whisking or stirring occasionally. When the butter turns golden brown and emits a nutty aroma, after about 3 minutes, remove it from the heat immediately and pour it into a small bowl.
  2. Add Flavor to the Sauce: Stir in the fresh lemon juice, and add a pinch of salt and finely ground pepper. Stir again and let the sauce cool slightly. Adjust the lemon juice and salt according to your taste preferences. Set the sauce aside; it will remain pourable for 20 to 30 minutes.
  3. Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Sprinkle the white flour over the fillets and use your fingers to spread it evenly. Turn the fillets and repeat the flour coating on the other side. Shake off any excess flour, slapping gently between your hands if needed.
  4. Pan-Fry the Fish: Heat the oil in a non-stick skillet over high heat. When the oil shimmers and small wisps of smoke appear, carefully add the fish fillets. Cook the first side for 1 1/2 minutes until golden and crispy at the edges. Flip and cook the other side for another 1 1/2 minutes. If using thicker fillets, cook a bit longer to ensure doneness.
  5. Serve: Remove the fish immediately onto serving plates. Drizzle each fillet with about 1 tablespoon of the lemon butter sauce, avoiding darker specks settled at the bottom. Garnish with finely chopped parsley if desired, and serve with lemon wedges on the side. Enjoy with a side such as kale and quinoa salad.

Notes

  • Note 1: Bream is a great option for thin white fish fillets, but you can substitute with other white fish such as cod, sole, or tilapia.
  • Note 2: Browning the butter until nutty adds depth of flavor; be attentive as it can quickly go from browned to burnt.
  • Note 3: The lemon butter sauce should be used shortly after preparation as it remains pourable for 20-30 minutes. For storage, refrigerate and gently reheat before serving.

Find it online: https://cheftinaskitchen.com/lemon-butter-sauce-for-fish-recipe/