Description

This Fantastic Lemon Butter Fillet recipe features tender white fish fillets pan-seared to golden perfection and served with a luscious garlic lemon butter sauce. Quick and easy to make, this dish is a perfect weeknight dinner that pairs well with steamed vegetables, rice, or mashed potatoes. The bright citrus notes from fresh lemon juice and zest complement the buttery sauce, making it a flavorful yet light main course option.

Ingredients

Scale

Fish and Coating

4 white fish fillets (such as cod, tilapia, or haddock)
2 tablespoons olive oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Lemon Butter Sauce

3 tablespoons unsalted butter
2 garlic cloves, minced
Juice of 1 lemon
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley

To Serve

Lemon wedges

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Instructions

Prepare the Fish Fillets: Pat the fish fillets dry using paper towels to remove excess moisture. In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika. Lightly dredge each fish fillet in this flour mixture, ensuring they are evenly coated, then shake off any excess flour.
Pan-Sear the Fish: Heat the olive oil in a large skillet over medium-high heat. Carefully place the coated fish fillets into the skillet and cook them for 3 to 4 minutes on each side, or until the fillets develop a golden crust and are cooked through. Remove the cooked fish from the skillet and set aside on a plate.
Make the Lemon Butter Sauce: Reduce the heat to medium and add the unsalted butter to the same skillet. Allow it to melt completely. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Stir in the fresh lemon juice and lemon zest, then let the sauce simmer gently for 1 minute to blend the flavors.
Combine and Serve: Return the cooked fish fillets to the skillet and spoon the lemon butter sauce over them to ensure they are well coated. Garnish with chopped fresh parsley for a burst of color and freshness. Serve immediately, accompanied by lemon wedges for extra citrus flavor.

Notes

For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free all-purpose flour blend.
This dish pairs wonderfully with steamed vegetables, rice, or creamy mashed potatoes for a complete meal.
Be careful not to overcook the fish to maintain a moist, flaky texture.
Fresh parsley adds a nice touch of color and freshness but can be omitted if unavailable.