Zesty Lemon Butter Fish Fillet (Printer-Friendly)

Golden fish fillets are dressed in a vibrant lemon butter sauce and finished with fresh herbs and citrus.

# What You'll Need:

→ Fish

01 - 600 g white fish fillets, such as cod or tilapia, skinless and boneless

→ Sauce and Sauté

02 - 3 tablespoons unsalted butter, divided
03 - 2 tablespoons extra virgin olive oil
04 - 2 garlic cloves, finely minced
05 - 1 lemon, zested and juiced (about 2 tablespoons juice, 1 teaspoon zest)

→ Seasoning and Garnish

06 - 1/2 teaspoon fine sea salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons fresh flat-leaf parsley, finely chopped
09 - Lemon wedges, for serving

# Steps to Follow:

01 - Heat olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat until butter is melted and oil shimmers.
02 - Pat the fish fillets dry with paper towels. Season both sides evenly with sea salt and black pepper.
03 - Gently lay the seasoned fillets into the hot skillet. Cook undisturbed for 3–4 minutes per side, or until golden brown and opaque throughout. Transfer fillets to a warm plate and cover loosely.
04 - Lower the heat to medium. Add the remaining 2 tablespoons butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
05 - Pour in lemon juice and zest. Stir the sauce and simmer gently for 1 minute, allowing flavors to meld.
06 - Return the fish fillets to the skillet, spooning the lemon butter sauce over each piece to coat evenly. Let fillets warm in the sauce for 1 minute.
07 - Transfer fillets to serving plates. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Extra Suggestions:

01 - For the best texture, ensure fish fillets are thoroughly dried before searing to promote a golden crust.
02 - Do not overcook the fish; remove from heat as soon as fillets turn opaque and flake easily.
03 - The sauce can be infused with capers or a pinch of crushed red pepper for additional depth.
04 - Store leftovers in an airtight container in the refrigerator for up to two days; reheat gently to maintain moisture.

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