This light and flavorful Zesty Lemon Butter Fish Fillet is pan-seared to perfection with a buttery, garlicky, lemon-infused sauce. It’s an easy and healthy dinner that comes together in just 20 minutes, making it perfect for busy weeknights. The fresh lemon zest and juice add a bright and tangy flavor, while the butter creates a rich and velvety texture.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Fish:
4 white fish fillets (cod, tilapia, halibut, or snapper)
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional, for color)
For the Lemon Butter Sauce:
3 tablespoon unsalted butter
3 cloves garlic, minced
1 tablespoon fresh lemon zest
2 tablespoon fresh lemon juice
½ teaspoon red pepper flakes (optional, for heat)
2 tablespoon chopped parsley (or fresh dill)
1 teaspoon honey or a pinch of sugar (to balance flavors)
Directions
Prepare the Fish:
Pat the fish fillets dry with paper towels to ensure a crispy sear. Season both sides with salt, pepper, and paprika.
Sear the Fish:
Heat olive oil in a large skillet over medium-high heat. Add fillets and cook for 3-4 minutes per side, or until golden and flaky. Remove from pan and set aside.
Make the Lemon Butter Sauce:
In the same pan, reduce heat to medium and melt butter. Add garlic and cook for 30 seconds, until fragrant. Stir in lemon zest, lemon juice, red pepper flakes, and honey. Simmer for 1-2 minutes, then stir in parsley.
Assemble & Serve:
Pour the lemon butter sauce over the fish. Garnish with extra lemon slices and parsley.
Enjoy!
Serve with steamed veggies, rice, or mashed potatoes for a complete meal.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
Crispy Version: Dredge fillets in flour or panko before pan-searing for a crunchier texture.
Oven-Baked: Bake at 375°F (190°C) for 12-15 minutes, then drizzle with the sauce.
Creamy Twist: Stir in 2 tablespoons of heavy cream to the butter sauce for a richer taste.
Spicy Kick: Add extra red pepper flakes or a dash of cayenne pepper for more heat.
Herb Swap: Use fresh basil, thyme, or cilantro instead of parsley for a different flavor.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet over low heat with a little butter to keep the fish moist.
Freeze: Not recommended, as the texture of the fish may become mushy.
FAQs
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and turns opaque. A thermometer should read 145°F (63°C) at the thickest part.
Can I use frozen fish fillets?
Yes, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
What can I serve with this dish?
I love pairing it with steamed asparagus, roasted potatoes, or a simple side salad for a balanced meal.
Can I use salmon instead of white fish?
Absolutely! Salmon works great with this lemon butter sauce. Just adjust the cooking time, as salmon is thicker and may take a bit longer.
How can I make this dish dairy-free?
Swap the butter for a dairy-free alternative like vegan butter or olive oil.
Conclusion
This zesty lemon butter fish fillet is a go-to meal when I want something light, flavorful, and easy to prepare. The combination of lemon, butter, and garlic enhances the natural flavors of the fish without overpowering it. Whether pan-seared, baked, or with a crispy coating, this dish is versatile and satisfying. Give it a try, and let me know how you like it.
Recipe:
Zesty Lemon Butter Fish Fillet
- Total Time: 20 minutes
- Yield: 4 servings
Description
This Zesty Lemon Butter Fish Fillet is a quick and easy dinner option, ready in just 20 minutes! The fish is pan-seared until golden and topped with a buttery, garlicky, lemon-infused sauce for a perfect balance of tangy and rich flavors. It’s a healthy, low-carb, and high-protein meal, great for busy weeknights. Serve with rice, veggies, or mashed potatoes for a complete dish!
Ingredients
For the Fish:
4 white fish fillets (cod, tilapia, halibut, or snapper)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional, for color)
For the Lemon Butter Sauce:
3 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp fresh lemon zest
2 tbsp fresh lemon juice
½ tsp red pepper flakes (optional, for heat)
2 tbsp chopped parsley (or fresh dill)
1 tsp honey or a pinch of sugar (to balance flavors)
Instructions
-
Prepare the Fish
- Pat the fish fillets dry with paper towels.
- Season both sides with salt, pepper, and paprika.
-
Sear the Fish
- Heat olive oil in a large skillet over medium-high heat.
- Cook fillets for 3-4 minutes per side until golden and flaky.
- Remove from the pan and set aside.
-
Make the Lemon Butter Sauce
- In the same pan, reduce heat to medium and melt butter.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in lemon zest, lemon juice, red pepper flakes, and honey.
- Simmer for 1-2 minutes, then mix in parsley.
-
Assemble & Serve
- Pour the lemon butter sauce over the fish.
- Garnish with extra lemon slices and parsley.
- Serve with steamed veggies, rice, or mashed potatoes.
Notes
Crispy Version: Dredge fillets in flour or panko before searing for a crunchier texture.
Oven-Baked: Bake at 375°F (190°C) for 12-15 minutes, then drizzle with sauce.
Creamy Twist: Add 2 tablespoon of heavy cream to the sauce for extra richness.
Spicy Kick: Increase red pepper flakes or add a pinch of cayenne.
Herb Swap: Try fresh basil, thyme, or cilantro instead of parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Seafood
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 4 servings
