Ingredients:

  • white fish fillets (Cod, Tilapia, or Haddock), about 6 oz each, skin removed
  • Tablespoons olive oil
  • /2 teaspoon salt (to taste)
  • /4 teaspoon black pepper (freshly ground, to taste)
  • Tablespoons all-purpose flour (optional, for dredging)
  • Tablespoons unsalted butter (1/2 stick)
  • Tablespoons fresh lemon juice
  • cloves garlic, minced very finely
  • teaspoon lemon zest
  • Tablespoons fresh parsley, finely chopped

Instructions:

  1. Pat the fish fillets thoroughly dry with paper towels. Season generously on both sides with salt and pepper. If using flour, lightly dredge the seasoned fillets, shaking off any excess.
  2. Place a large non-stick skillet over medium-high heat. Add the olive oil and allow it to shimmer slightly.
  3. Carefully place the fish fillets into the hot pan, ensuring there is space between each one. Sear undisturbed for 3–4 minutes until a beautiful golden-brown crust forms.
  4. Gently flip the fillets. Reduce the heat slightly to medium. Cook for another 3–5 minutes, until the fish is opaque throughout and flakes easily. Remove fish from the pan and set aside on a warm plate.
  5. Reduce the heat to low. Add the butter to the same skillet, letting it melt and foam gently, scraping up any browned bits (fond) from the bottom of the pan.
  6. Add the minced garlic to the melted butter. Cook for just 30–60 seconds until fragrant, being careful not to burn the garlic.
  7. Remove the pan from the direct heat. Stir in the fresh lemon juice and lemon zest. Swirl the pan until the sauce comes together slightly. Stir in the chopped parsley.
  8. Spoon the bright lemon butter sauce generously over the warm Lemon Butter Fish fillets immediately before serving.