This dish is a perfect blend of simplicity and elegance. Light, flaky white fish fillets are pan-seared until golden and tender, then topped with a rich, zesty butter sauce infused with garlic, lemon, and herbs. Whether you’re looking for a quick weeknight meal or something more refined for guests, this recipe delivers restaurant-quality flavor with minimal effort.
Ingredients:
For the Fish:
2 to 4 white fish fillets (cod, haddock, halibut, tilapia, or sea bass)
Salt, to taste
Black pepper, to taste
1 teaspoon smoked paprika (or sweet paprika)
½ teaspoon cayenne pepper (optional, for heat)
1 tablespoon olive oil or unsalted butter
For the Lemon Garlic Butter Sauce:
3 tablespoons unsalted butter
3 garlic cloves, finely minced
Juice of half a lemon (about 2 tablespoons)
½ cup chicken broth or fish stock (or water + ½ bouillon cube)
1 teaspoon dried herbs (thyme, oregano, or parsley)
1 teaspoon cornstarch (optional, to thicken), dissolved in 2 tablespoons cold water
Garnish:
Fresh chopped parsley or chives
Lemon slices or wedges
Instructions:
Step 1: Prepare the Fish
Pat the fish fillets dry with paper towels. Moisture on the surface will prevent proper browning.
Season both sides of the fish with salt, black pepper, paprika, and cayenne (if using). Press the spices in gently so they adhere to the surface.
Step 2: Sear the Fish
Heat a large nonstick or stainless steel skillet over medium-high heat.
Add olive oil or butter and let it melt and sizzle slightly.
Place the fillets in the pan, skin-side down if applicable. Do not overcrowd the pan; cook in batches if necessary.
Sear for 2–3 minutes per side, depending on thickness. The fish should be golden on the outside and just cooked through (opaque and flaky).
Once cooked, remove the fish and place it on a warm plate. Cover loosely with foil while you prepare the sauce.
Step 3: Make the Sauce
In the same pan, reduce the heat to medium.
Add the butter and minced garlic. Sauté for 1–2 minutes until fragrant, stirring constantly to avoid burning the garlic.
Add the lemon juice and broth or stock. Stir well to combine, scraping any browned bits from the pan into the sauce.
Let the sauce simmer for 2–3 minutes.
If you want a thicker sauce, stir in the cornstarch slurry and cook for another minute until the sauce slightly thickens.
Add the herbs and taste the sauce. Adjust seasoning if needed.
Step 4: Combine and Serve
Return the fish to the pan briefly to coat it with the sauce, or spoon the sauce over the fish on a serving plate.
Sprinkle with chopped parsley or chives.
Serve with lemon wedges on the side.
Serving Suggestions:
This lemon garlic butter fish pairs beautifully with a variety of sides. Here are some ideas:
- Rice or Grains:
White rice, wild rice, or brown rice
Quinoa or couscous
Creamy risotto with herbs or lemon zest - Vegetables:
Roasted or steamed asparagus
Garlic sautéed spinach or kale
Buttered green beans or peas
Zucchini noodles or grilled vegetables - Potatoes:
Mashed potatoes with garlic and butter
Roasted baby potatoes
Herb-crusted potato wedges
For a light, low-carb meal, pair with a green salad and vinaigrette.
Tips for Best Results:
Choose Fresh Fish:
Fresh white fish should have a mild scent, firm texture, and translucent flesh. Frozen fillets work too—just thaw them thoroughly and pat dry.
Dry the Fillets Well:
Moisture prevents proper browning and causes the fish to steam instead of sear. Always dry with paper towels before seasoning.
Do Not Overcook:
Fish cooks quickly. It’s ready when it flakes easily with a fork and turns opaque. Overcooking makes it dry.
Deglaze for More Flavor:
Use broth or wine to deglaze the pan after cooking the fish. This lifts flavorful bits off the pan and makes your sauce richer.
Add Fresh Herbs at the End:
This keeps them vibrant and aromatic, perfect for garnishing.
