Garlic Butter Fish (Print View)
Tender white fish fillets seared and bathed in a lemon-garlic butter sauce with fresh parsley.
# What You Need:
→ Fish
01 - 4 white fish fillets (6 oz each, such as cod, tilapia, or haddock)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Garlic Butter Sauce
04 - 4 tablespoons unsalted butter
05 - 4 garlic cloves, finely minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, chopped
→ Optional Garnishes
09 - Lemon wedges, for serving
10 - Additional chopped parsley
# How-To Steps:
01 - Pat fish fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Once melted and shimmering, place fish fillets in the skillet, ensuring space between each. Sear for 3 to 4 minutes per side, or until golden and cooked through with an internal temperature of 145°F. Transfer fillets to a plate using a fish spatula.
03 - Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. When melted, add garlic and sauté for about 1 minute until aromatic but not browned.
04 - Stir in lemon juice and lemon zest. Return cooked fish fillets to the skillet, spooning garlic butter sauce over the top to coat evenly.
05 - Sprinkle fillets with chopped parsley. Serve immediately with lemon wedges and extra parsley as desired.
# Expert Hints:
01 -
- This sauce is impossible not to swipe with bread crusts—the secret is in browning the garlic just so.
- You get fancy restaurant flavor for next to no fuss, even if you only have defrosted fillets hiding in your freezer.
02 -
- If you rush and add the garlic to hot butter, it burns in seconds and loses its sweetness.
- Trying a squeeze of lemon right in the pan tamps down any lingering fishy taste—don’t skip it.
03 -
- Don’t crowd the pan, or your fillets will steam instead of sear.
- Finishing with fresh herbs elevates the whole dish—don’t skip that sprinkle.