🐟 Ingredients:
For the fish:
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2–4 white fish fillets (tilapia, cod, halibut, or haddock)
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Salt and pepper, to taste
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½ tsp paprika or cayenne (optional, for a bit of heat)
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1–2 tbsp olive oil or butter, for searing
For the lemon butter sauce:
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3 tbsp unsalted butter
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2–3 cloves garlic, minced
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Juice of 1 lemon (about 2–3 tbsp)
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Zest of 1 lemon
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1 tbsp fresh parsley, chopped (plus extra for garnish)
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Salt and pepper to taste
🍋 Instructions:
1. Prep the Fish:
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Pat the fillets dry with paper towels.
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Season both sides with salt, pepper, and paprika or cayenne if using.
2. Cook the Fish:
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Heat olive oil or butter in a skillet over medium-high heat.
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Add fish and cook for 2–4 minutes per side, depending on thickness, until golden and flaky. Remove and set aside on a plate.
3. Make the Lemon Butter Sauce:
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In the same skillet, lower heat to medium.
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Add butter and garlic, sauté for 30 seconds until fragrant (don’t brown the garlic).
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Stir in lemon juice and zest. Simmer for 1 minute.
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Add chopped parsley, season with a bit more salt and pepper if needed.
4. Serve:
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Spoon the lemon butter sauce over the fish.
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Garnish with more parsley and lemon slices.
🌿 Optional Add-ons:
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Serve over rice, quinoa, or mashed potatoes.
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Add capers for a briny kick.
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Toss in a few cherry tomatoes or spinach near the end for a fresh touch.
Want a baked version or tips on using an air fryer instead?