Pan-Fried Fish with Lemon Butter Sauce
Enjoy a deliciously light and flavorful dish with this pan-fried fish, complemented by a rich lemon butter sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe highlights the delicate flavors of the fish, enhanced by the zesty and buttery sauce.
Equipment
- 1 large frying pan
- 1 fish spatula
- 1 measuring spoons
- 1 zester or grater
- 1 cutting board
- 1 serving plate
- 1 paper towels
Ingredients
- 4 fillets white fish (such as tilapia or cod) About 6 ounces each.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour For dredging.
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 lemon juice
- 1 lemon zest
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
- Prepare the fish fillets by patting them dry with paper towels. Season both sides with salt and black pepper.
- Dredge each fish fillet in all-purpose flour, shaking off the excess.
- In a large frying pan, heat the olive oil over medium-high heat. Once hot, add the fish fillets to the pan, cooking in batches if necessary.
- Cook the fish for 3-4 minutes on each side or until golden brown and cooked through. The flesh should be opaque and flake easily with a fork. Remove the fish from the pan and place on a serving plate, covering loosely with foil to keep warm.
- In the same pan, lower the heat to medium and add the unsalted butter. Once melted, add the minced garlic, lemon juice, and lemon zest, stirring for about 1 minute until fragrant.
- Spoon the lemon butter sauce over the cooked fish fillets.
- Garnish with chopped fresh parsley before serving.
Notes
You can substitute other types of fish, like salmon or sea bass, based on preference.
For an extra kick, you can add a pinch of red pepper flakes to the lemon butter sauce.
Serve this dish alongside steamed vegetables or a fresh green salad for a complete meal.