Here’s a simple and delicious Lemon Butter Fish Fillet recipe—perfectly tender, flaky, and flavorful:
Ingredients (serves 2–3)
- 2–3 fish fillets (tilapia, cod, or salmon work well)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon (optional for extra citrus flavor)
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the fish
- Pat fish fillets dry with a paper towel.
- Season both sides with salt and pepper.
2. Sear the fish
- Heat olive oil in a large skillet over medium-high heat.
- Add the fillets skin-side down (if skin-on) and cook for 3–4 minutes, until golden brown.
- Flip and cook for another 2–3 minutes, until fish is cooked through and flakes easily with a fork.
3. Make the lemon butter sauce
- In the same skillet, reduce heat to medium.
- Add butter and let it melt.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in lemon juice (and zest if using).
4. Combine and serve
- Spoon the lemon butter sauce over the fish fillets.
- Garnish with chopped parsley.
- Serve immediately with rice, mashed potatoes, or steamed vegetables.
Tips
- Use fresh lemon juice for a bright, vibrant flavor.
- Don’t overcook the fish—remove it from heat as soon as it flakes easily.
- For a richer taste, you can add a splash of white wine to the sauce.
If you want, I can also give a oven-baked version that’s just as buttery but even easier to make.
