Lemon Butter Fish Fillet
This Lemon Butter Fish Fillet is tender, flaky, buttery, and full of fresh lemon-garlic flavor. It comes together quickly in one skillet and makes an easy weeknight dinner.
Ingredients
For the fish:
- 4 fish fillets, about 5–6 oz (140–170 g) each
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
For the lemon butter sauce:
- 4 tbsp butter
- 3 cloves garlic, minced
- ½ cup chicken or vegetable broth
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley
- ½ tsp dried oregano, optional
Best Fish to Use
You can use almost any mild white fish, including:
- Tilapia
- Cod
- Haddock
- Basa
- Pollock
- Sea bass
Choose fillets of similar thickness so they cook evenly.
Directions
1. Prepare the fish
Pat the fish fillets completely dry with paper towels. This helps the seasoning stick and allows the fish to develop a nice golden crust.
In a shallow bowl, combine the flour, salt, black pepper, paprika, and garlic powder.
Coat each fish fillet lightly in the seasoned flour. Shake off any excess flour.
2. Pan-fry the fish
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Once the butter has melted and the pan is hot, carefully place the fish fillets into the skillet.
Cook for about 3–5 minutes per side, depending on the thickness of the fillets. The fish should be golden on the outside and opaque and flaky in the center.
Transfer the cooked fish to a plate and keep it warm.
3. Make the lemon butter sauce
Reduce the heat to medium-low.
Add the remaining 4 tablespoons of butter to the same skillet. Once melted, add the minced garlic.
Cook for about 30–45 seconds, stirring constantly. Don’t let the garlic become dark brown, as it can turn bitter.
Pour in the broth and scrape the browned bits from the bottom of the skillet. These add wonderful flavor to the sauce.
Add the lemon juice, lemon zest, salt, black pepper, and oregano if using.
Simmer for 2–3 minutes, allowing the sauce to reduce slightly.
4. Return the fish to the skillet
Place the cooked fish fillets back into the skillet.
Spoon the lemon butter sauce generously over the top of each fillet.
Let everything cook together for 1–2 minutes so the fish absorbs some of the sauce.
Turn off the heat and sprinkle with fresh parsley.
5. Serve
Serve the fish immediately with plenty of lemon butter sauce spooned over the top.
It’s delicious with:
- Steamed rice
- Mashed potatoes
- Roasted potatoes
- French fries
- Steamed broccoli
- Green beans
- Sautéed vegetables
- Fresh salad
Tips for Perfect Lemon Butter Fish
- Dry the fish well before seasoning to prevent it from becoming watery.
- Don’t overcrowd the skillet. Cook in batches if necessary.
- Use fresh lemon juice for the best flavor.
- Keep the heat moderate so the butter and garlic don’t burn.
- Avoid overcooking the fish. It should be opaque and flake easily with a fork.
- For extra sauce, increase the butter to 6 tablespoons and add another tablespoon of lemon juice.
Quick Flavor Variation
For a slightly richer version, add 2 tablespoons of heavy cream to the lemon butter sauce after adding the broth. Simmer gently until creamy, then return the fish to the pan.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4