Lemon Butter Pan-Seared Fish
🕒 Time
- Prep: 10 minutes
- Cook: 10 minutes
- Total: ~20 minutes
🍽 Servings
- 2–4 servings
🧾 Ingredients
- 4 fish fillets (cod, halibut, tilapia, snapper, or sole; 5–6 oz each)
- Salt & freshly ground black pepper
- ½ cup all-purpose flour (optional, for light crust)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tbsp)
- ¼ cup chicken or vegetable broth (or white wine)
- 2 tbsp fresh parsley, chopped
- Optional: capers or red pepper flakes
👩🍳 Instructions
1. Prep the Fish
- Pat fish dry with paper towels.
- Season both sides generously with salt and pepper.
- Lightly dredge in flour if using; shake off excess.
2. Pan-Sear
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- When hot, add fish (do not crowd).
- Sear 3–4 minutes per side, until golden and cooked through.
- Transfer fish to a plate and tent loosely with foil.
3. Lemon Butter Sauce
- Reduce heat to medium.
- Add remaining 2 tbsp butter to the pan.
- Sauté garlic for 30 seconds (do not brown).
- Stir in lemon zest, lemon juice, and broth or wine.
- Simmer 2–3 minutes, scraping up browned bits.
- Add capers or red pepper flakes if using.
4. Finish & Serve
- Return fish to pan and spoon sauce over top.
- Sprinkle with parsley.
- Serve immediately with extra lemon wedges.
🍽 Serving Ideas
- Garlic mashed potatoes or rice pilaf
- Roasted asparagus or green beans
- Simple arugula salad with vinaigrette
🔄 Variations & Tips
- Extra silky sauce: Whisk in 1 tbsp cream at the end.
- Crispier fish: Skip flour and use very hot oil.
- Herb swap: Dill, thyme, or chives work beautifully.
- Dairy-free: Use all olive oil instead of butter.
