Here’s a simple, delicious Lemon Butter Fish Fillet recipe you can use with almost any mild white fish (tilapia, cod, haddock, flounder, mahi-mahi, swai, etc.). No search needed — this is a dependable classic.

🍋 Lemon Butter Fish Fillet

⭐ Ingredients

4 fish fillets (about 4–6 oz each)
Salt and pepper (to taste)
1 tsp garlic powder (optional but very good)
2–3 tbsp olive oil or butter (for searing)
Lemon Butter Sauce:
- 4 tbsp butter
- 2–3 cloves garlic, minced
- Juice of 1 lemon (about 2–3 tbsp)
- Zest of ½ lemon (optional)
- 1–2 tbsp fresh parsley, chopped
- Salt + pepper to taste
- Optional: 1–2 tbsp white wine or chicken broth for extra flavor

🔥 Directions

1. Season the Fish

Pat fish dry. Season both sides with:
✔ salt
✔ pepper
✔ garlic powder (optional)

2. Sear the Fillets

Heat a large skillet over medium-high heat.
Add 2–3 tbsp oil or butter.
Cook fish 2–4 minutes per side, depending on thickness, until golden and cooked through.
- Fish is done when it flakes easily with a fork.
Transfer fillets to a plate.

3. Make the Lemon Butter Sauce

Use the same pan:

Add 4 tbsp butter.
When melted, add minced garlic and cook 30 seconds until fragrant.
Add lemon juice (and wine/broth if using).
Let simmer 1 minute to thicken slightly.
Stir in parsley, lemon zest, and adjust seasoning.

4. Serve

Pour the warm lemon butter sauce over the fish.
Serve immediately with rice, pasta, veggies, potatoes, or salad.

🍽 Tips & Variations

Crispy version: Lightly dredge fish in flour before searing.
Baked version: Bake seasoned fish at 400°F for 12–15 min and pour lemon butter over at the end.
Creamy variation: Add ¼ cup heavy cream to the sauce for a lemon-cream finish.
Cajun twist: Season fish with Cajun seasoning + lemon pepper.

If you want, I can also give you:
✅ Air fryer lemon butter fish
✅ Sheet-pan version
✅ Lemon butter shrimp or salmon versions
Just tell me!

Lemon butter fish fillet