Zesty Lemon Butter Fish Fillet (Printer-Friendly)

Seared fish fillets soak up lively lemon butter with garlic for a fresh, vibrant dinner favorite.

# What You'll Need:

→ For the Fish

01 - 4 white fish fillets, such as tilapia or cod, approximately 1.5 pounds total
02 - 1 teaspoon fine sea salt
03 - 1/2 teaspoon freshly ground black pepper

→ For the Lemon Butter Sauce

04 - 3 tablespoons unsalted butter, divided
05 - 1 tablespoon extra virgin olive oil
06 - 2 cloves fresh garlic, minced
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons finely grated lemon zest

→ To Finish

09 - 2 tablespoons fresh Italian parsley, finely chopped
10 - 1 lemon, cut into wedges, for serving

# Steps to Follow:

01 - Pat fish fillets dry with paper towels and season both sides evenly with sea salt and black pepper. Arrange the fillets on a plate to let seasonings absorb while preparing other ingredients.
02 - Heat the olive oil and 1 tablespoon of butter together in a large skillet over medium-high heat until the butter melts and the mixture shimmers.
03 - Carefully place the seasoned fish fillets in the hot pan. Cook for 3 to 4 minutes on the first side, until the underside is golden and releases easily. Flip once, and cook for another 2 to 3 minutes until just cooked through. Transfer the fillets to a plate and cover loosely to keep warm.
04 - Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add minced garlic and sauté for about 1 minute until fragrant, stirring often and taking care not to let the garlic brown.
05 - Pour in the lemon juice and sprinkle lemon zest into the skillet. Let the sauce simmer for 1 minute to combine flavors, scraping up any browned bits from the pan.
06 - Return fish fillets to the skillet. Spoon the lemon butter sauce over each fillet to glaze. Allow to warm for 1 minute before turning off heat.
07 - Transfer the fillets to serving plates. Sprinkle generously with chopped parsley and serve immediately with lemon wedges on the side.

# Extra Suggestions:

01 - Patting fillets dry before seasoning helps achieve a crisp golden sear.
02 - Use freshly squeezed lemon juice and zest for the brightest citrus flavor.
03 - Do not walk away from garlic as it cooks—take care not to let it brown which can impart bitterness.
04 - Leftover fish should be stored in an airtight container and enjoyed within two days.

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