PanFried Fish with Lemon Butter Sauce
This Pan-Fried Fish with Lemon Butter Sauce is a delicious and quick dish that combines perfectly golden fish fillets with a rich, zesty lemon butter sauce. It’s perfect for a weeknight dinner or impressing guests.
Equipment
- 1 Non-stick skillet
- 1 Fish spatula or regular spatula
- 1 Measuring spoons
- 1 Plate for serving
- 1 Small saucepan
Ingredients
- 12 ounces fish fillets (such as cod, tilapia, or sole) Two fillets, about 6 ounces each.
- to taste none salt
- to taste none pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 none lemon, juice Juice of 1 lemon.
- 1 none lemon, zest Zest of 1 lemon.
- to taste none fresh parsley, chopped For garnish.
Instructions
- Pat the fish fillets dry with paper towels, then season both sides with salt and pepper.
- Dust each fillet lightly with flour, shaking off any excess.
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Once the oil is hot, add the fish fillets to the skillet. Cook for about 4-5 minutes on each side, or until the fish is golden and cooked through. Remove the fish from the skillet and place them on a plate.
- In the same skillet, reduce the heat to medium, and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the lemon juice and lemon zest, cooking for an additional minute to combine. Season the sauce with salt and pepper to taste.
- Pour the lemon butter sauce over the cooked fish fillets.
- Garnish with fresh parsley before serving.
Notes
You can serve this dish with a side of steamed vegetables or a fresh green salad.
For a touch of heat, add a pinch of red pepper flakes to the lemon butter sauce.
Make sure not to overcook the fish— it should flake easily with a fork.