Name: Garlic Butter White Fish
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 4 white fish fillets (such as cod, tilapia, or haddock); 3 tablespoons butter; 3 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1 teaspoon dried parsley; 1/2 teaspoon paprika; Salt and pepper to taste; Lemon wedges, for serving; Fresh parsley, chopped, for garnish

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A quick and flavorful dish, Garlic Butter White Fish features tender, flaky white fish fillets seared in a rich, savory garlic butter sauce. It’s one of those simple yet satisfying meals I love to whip up when I want something wholesome without spending hours in the kitchen. This dish is light, bright with lemon, and perfectly seasoned to bring out the best in the fish.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by melting the butter in a large skillet over medium heat.

Then I add the minced garlic and sauté it for about 1 to 2 minutes, just until it’s fragrant.

I season the fish fillets on both sides with salt, pepper, paprika, and dried parsley.

I gently place the fillets into the skillet and cook them for 3 to 4 minutes per side, until they’re golden brown and cooked through.

Once done, I drizzle the garlic butter sauce over the top and finish with a squeeze of fresh lemon juice.

I garnish with chopped parsley and serve with lemon wedges on the side.

Servings and timing

This recipe serves 4 and comes together in just 13 minutes total—5 minutes of prep and 8 minutes of cooking time. Each serving has around 210 kcal, making it a light but filling meal.

Variations

I sometimes swap in mahi-mahi or snapper for a twist.

For a spicy version, I like to add a pinch of red pepper flakes to the butter.

If I’m in the mood for something creamy, I stir in a tablespoon of heavy cream at the end.

Adding capers or sliced olives gives the dish a Mediterranean flair.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over low heat to avoid drying out the fish. Microwaving works in a pinch, but I cover it with a damp paper towel and use short bursts to keep the texture right.

FAQs

What kind of white fish works best for this recipe?

I usually use cod, tilapia, or haddock because they’re mild and flaky, but any firm white fish will do just fine.

Can I bake the fish instead of frying?

Yes, I sometimes bake the seasoned fillets at 375°F for about 12–15 minutes, then pour the garlic butter sauce over them just before serving.

Is this recipe keto-friendly?

Absolutely—it’s naturally low in carbs, making it great for keto or low-carb diets.

Can I make this dairy-free?

Yes, I’ve replaced butter with dairy-free alternatives like vegan butter or olive oil and it still turns out delicious.

What sides go well with garlic butter white fish?

I often pair it with steamed vegetables, rice, mashed potatoes, or a crisp green salad for a balanced plate.

Conclusion

Garlic Butter White Fish is one of those go-to meals I rely on for ease and flavor. It’s fast, flexible, and always hits the spot, whether I’m cooking for myself or feeding the whole family. With just a few pantry ingredients and a bit of love, this simple seafood dish can become a regular favorite in any kitchen.

Recipe:

Garlic Butter White Fish

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Author: Cheryl
Total Time: 13 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Garlic Butter White Fish is a quick and flavorful dish made with tender white fish fillets seared in a rich garlic butter sauce, brightened with lemon and herbs. It’s simple, satisfying, and perfect for a busy weeknight or an elegant dinner.

Instructions

Melt butter in a large skillet over medium heat.
Add minced garlic and sauté for 1 to 2 minutes until fragrant.
Season fish fillets with salt, pepper, paprika, and dried parsley on both sides.
Place fillets in the skillet and cook for 3 to 4 minutes per side until golden and cooked through.
Drizzle garlic butter sauce over the fish and squeeze fresh lemon juice on top.
Garnish with chopped parsley and serve with lemon wedges.