Lemon Butter Fish Fillet – Light, Flaky, and Bursting with Zesty Flavor!
This quick and elegant fish dish is all about simple ingredients done right. A golden pan-seared fillet soaked in a rich lemon butter sauce—fresh, fragrant, and perfect for weeknight dinners or impressing guests without stress.
Ingredients:
- 4 white fish fillets (like hake, cod, or tilapia)
- Salt and black pepper to taste
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- Juice of 1 lemon
- 2 garlic cloves, finely minced
- Fresh parsley for garnish
- Lemon slices for serving (optional)
structions:
Pat fish fillets dry and season both sides with salt, pepper, and garlic powder.
Heat olive oil in a pan over medium heat. Place fish fillets in gently and cook 2–3 minutes per side, until golden and flaky. Remove and set aside.
In the same pan, lower heat and add butter and garlic. Stir until fragrant (about 30 seconds).
Add lemon juice and let the sauce simmer for 1 minute. Pour the sauce over the cooked fish.
Garnish with fresh parsley and lemon slices. Serve warm with rice, mashed potatoes, or salad.
Tips:
- Don’t overcook the fish—once it flakes easily with a fork, it’s done.
- Add a splash of cream to the sauce for a richer version.
- Works great with frozen fillets—just thaw completely first.
FAQs:
Q: Can I bake the fish instead?
A: Yes, bake at 200°C (400°F) for 12–15 minutes, then drizzle the sauce over before serving.
Q: What fish works best?
A: Any mild white fish like hake, basa, cod, or tilapia.
Q: Can I make the sauce separately?
A: Definitely—just pour it over grilled or baked fish when serving!
