Prepare the Fish: Pat the fillets dry and season both sides with salt and pepper.
Cook the Fillets: Heat olive oil in a skillet over medium-high heat. Add fish fillets and cook for 3–4 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
Make Lemon Butter Sauce: In the same skillet, reduce heat to medium. Add butter and minced garlic. Cook for 1 minute until fragrant, then stir in lemon juice and zest.
Combine & Serve: Pour the lemon butter sauce over the fish fillets. Garnish with chopped parsley and serve immediately.
Serving and Storage Tips
Serve with steamed vegetables, rice, or a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.
Variations
Add capers or sliced olives to the sauce for a Mediterranean twist.
Swap lemon for lime for a slightly different citrus flavor.
Use different types of fish depending on availability and preference.
FAQ
Q: Can I bake the fish instead of pan-frying?
A: Yes! Preheat the oven to 375°F (190°C), place fillets in a buttered baking dish, pour the lemon butter sauce over, and bake for 12–15 minutes.
Q: Can I make this dairy-free?
A: Substitute butter with coconut oil or a plant-based butter alternative.
This recipe takes less than 20 minutes and delivers a fresh, restaurant-quality dish right at home.
