Delicious Pan‑Seared Fish with Creamy Lemon Butter Sauce

I adore this pan-seared fish bathed in a luscious creamy lemon butter sauce—a dish that’s both light and luxurious, perfect for an elegant weeknight dinner.

Why You’ll Love This Recipe

I find it irresistible how the crisp golden fish contrasts with the silky, tangy sauce. The bright lemon flavor balances the richness of the butter and cream, creating a dish that tastes restaurant-quality with minimal effort—and cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White fish fillets (like cod, halibut, sea bass, or tilapia)

• Salt and freshly ground black pepper

• Olive oil and unsalted butter

• Garlic cloves, minced

• Fresh lemon juice and zest

• Heavy cream or half‑and‑half

• Fresh parsley or chives, chopped

• Optional: capers or white wine for added flavor

Directions

1. I pat the fish fillets dry and season both sides with salt and pepper.

2. In a skillet over medium-high heat, I add olive oil and a pat of butter, then sear the fish skin-side down (if using skin-on) until golden and crisp—about 3–4 minutes.

3. I flip the fillets and cook the other side until just cooked through—about 2–3 minutes depending on thickness—then transfer the fish to a plate and tent it loosely with foil.

4. I reduce the heat to medium, add more butter to the skillet, and sauté minced garlic until fragrant—just 30 seconds.

5. I squeeze in fresh lemon juice and stir in a splash of white wine if I have it, scraping up any browned bits from the pan.

6. I pour in the heavy cream, bring the sauce to a gentle simmer, and stir in lemon zest. I cook until slightly thickened.

7. I whisk in an extra pat of butter for a silky finish, then taste and adjust seasoning—adding salt, pepper, or more lemon juice as needed.

8. I return the fish to the skillet to warm briefly and spoon the sauce over each fillet.

9. I garnish with chopped parsley or chives and optional capers before serving.

Servings and timing

I typically serve this for 2–4 people. Prep takes about 5 minutes, cooking takes around 12–15 minutes, so it’s ready in under 25 minutes—perfect for a quick and elegant meal.

Variations

• I swap fish for shrimp or scallops and adjust cooking time accordingly.

• I use coconut milk or crème fraîche instead of cream for a lighter or tangier sauce.

• I stir in chopped sun-dried tomatoes, spinach, or artichoke hearts for extra flavor.

• I add a pinch of red pepper flakes for a subtle heat.

• I replace parsley with fresh dill or tarragon for an herby twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days (best eaten same day). To reheat, I gently warm the fish and sauce in a skillet over low heat, adding a splash of cream or broth to maintain silkiness. I avoid the microwave to preserve texture.

FAQs

Can I use frozen fish?

Yes—I thaw it overnight in the fridge, pat dry thoroughly, and proceed as usual. Extra dryness helps the fish crisp up nicely.

What if I don’t have heavy cream?

I substitute half and half, or mix milk with a teaspoon of flour for thickness. Greek yogurt stirred in at the end also works for a tangy twist.

How can I make the sauce dairy-free?

I use coconut milk or a dairy-free buttery substitute and finish with lemon and herbs.

Can I prepare this ahead of time?

I cook the sauce ahead, refrigerate it separately, then gently reheat and pour over freshly seared fish just before serving.

What should I serve alongside?

I love this with roasted asparagus, sautéed spinach, rice pilaf, or a crisp green salad—perfect for soaking up extra sauce.

Conclusion

This pan-seared fish with creamy lemon butter sauce combines elegance and ease. With golden fish, a tangy sauce, and minimal cleanup, it’s a favorite for impressing guests or treating yourself after a busy day. I hope it brings as much satisfaction to your table as it does to mine!