Lemon Butter Fish Fillet
Tender, flaky fish fillets enhanced with a vibrant lemon butter sauce make a quick and elegant dinner perfect for any occasion.
Equipment
- 1 cast iron skillet
Ingredients
- 4 fillets white fish cod, tilapia, or haddock
- 2 tablespoons olive oil for drizzling
- 4 tablespoons butter
- 4 cloves garlic minced
- Juice and zest of 2 lemons
- Fresh parsley chopped for garnish
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Pat the fish fillets dry and drizzle with olive oil.
- Season fish generously with salt, pepper, paprika, garlic powder, and onion powder.
- Heat a cast iron skillet over medium-high heat and cook the fish fillets for 3-4 minutes per side until golden and flaky.
- Remove fish from the skillet and reduce heat to medium.
- Add butter and olive oil to the skillet and melt.
- Sauté the minced garlic in the melted butter for 1-2 minutes until fragrant.
- Stir in the lemon juice and zest, seasoning with additional salt and pepper if needed.
- Simmer the lemon butter sauce for 2-3 minutes.
- Drizzle the lemon butter sauce over the cooked fish fillets and garnish with fresh parsley before serving.
Notes
- Use firm white fish for best results.
- Adjust seasoning to taste before cooking.
- Serve with salad or rice for complete meal.
- Store leftovers in airtight container refrigerated up to 2 days.