Description
Golden pan-seared fish fillets draped in a creamy, tangy lemon butter sauce—an easy, elegant dish perfect for quick weeknight dinners or special occasions.
Ingredients
- 2–4 white fish fillets (cod, halibut, sea bass, or tilapia)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/4 cup white wine (optional)
- 1/2 cup heavy cream or half-and-half
- 1 tbsp chopped fresh parsley or chives
- Optional: 1 tbsp capers
Instructions
- Pat fish fillets dry and season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear fish skin-side down (if using) for 3–4 minutes until golden, then flip and cook another 2–3 minutes. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add remaining butter to skillet and sauté garlic for 30 seconds.
- Add lemon juice and optional white wine, scraping up browned bits.
- Pour in cream, add lemon zest, and simmer until slightly thickened.
- Whisk in another pat of butter for a silky finish. Adjust seasoning with salt, pepper, or more lemon juice.
- Return fish to skillet briefly to warm, spooning sauce over top.
- Garnish with parsley or chives and optional capers. Serve immediately.
Notes
- Swap fish for shrimp or scallops; adjust cook time accordingly.
- Use coconut milk or crème fraîche for a different flavor.
- Add spinach, sun-dried tomatoes, or artichokes to the sauce.
- Try fresh dill or tarragon instead of parsley for a twist.
- Serve with rice, asparagus, or a crisp salad to soak up the sauce.
Nutrition
- Serving Size: 1 fish fillet with sauce
- Calories: 340
- Sugar: 1g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 95mg
