Lemon Butter Fish Fillet

Here’s a delicious, simple, and elegant recipe for Lemon Butter Fish Fillet—perfect for a quick weeknight dinner or a fancy meal:

🍋 Lemon Butter Fish Fillet

🛒 Ingredients (Serves 2–3)

• 2–3 fish fillets (cod, tilapia, salmon, or any white fish)

• Salt and freshly ground black pepper

• 2 tbsp all-purpose flour (optional, for a light crust)

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 2 garlic cloves, minced

• Juice of 1 lemon

• Zest of ½ lemon

• Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

1. Prepare the Fish

1. Pat fillets dry with paper towels.

2. Season both sides with salt and pepper.

3. Lightly coat with flour if you want a thin, crispy layer.

2. Cook the Fillets

1. Heat butter and olive oil in a non-stick pan over medium heat.

2. Add fish fillets skin-side down (if they have skin). Cook 3–4 minutes per side, depending on thickness, until golden and cooked through.

3. Remove fillets from the pan and keep warm.

3. Make Lemon Butter Sauce

1. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.

2. Add lemon juice and zest, stirring to combine with the pan juices.

3. Swirl in a little more butter to create a silky sauce.

4. Serve

• Pour the sauce over the fish fillets.

• Garnish with chopped parsley and extra lemon wedges.

💡 Tips for Perfection

• Don’t overcook: Fish continues cooking off the heat, so remove just before it flakes easily.

• Add a kick: A pinch of chili flakes or paprika enhances flavor.

• Side ideas: Serve with steamed vegetables, mashed potatoes, or a light salad.

If you want, I can also give a “restaurant-style” version with a browned butter lemon sauce, capers, and crispy edges—it’s elevated but still easy at home.