Lemon Butter Fish Fillet
Light, flaky, and full of flavor, this Lemon Butter Fish Fillet is a simple yet elegant dish that comes together in no time.
The tender white fish is pan-seared to golden perfection and finished with a bright, buttery lemon sauce infused with garlic and fresh herbs.
It’s the perfect weeknight dinner that feels fancy without the fuss — delicious served with rice, vegetables, or a crisp green salad.
Why You’ll Love This Recipe:
People will love this recipe because it’s light, flavorful, and incredibly easy to prepare—perfect for busy weeknights or elegant dinners.
The tender, flaky fish pairs beautifully with the bright tang of fresh lemon and the richness of buttery garlic sauce.
It’s a dish that feels refreshing yet comforting, with simple ingredients that deliver restaurant-quality flavor at home.
Plus, it’s versatile enough to pair with veggies, rice, or salad for a well-balanced, satisfying meal.
Key Ingredients:
White Fish Fillets: Mild, flaky fish like tilapia, cod, or halibut serve as the perfect base, absorbing all the bright and buttery flavors.
Lemon Juice & Zest: Fresh lemon adds a zesty, citrusy brightness that balances the richness of the butter sauce.
Butter: Adds richness and depth, creating a silky, flavorful sauce that complements the fish beautifully.
Garlic: Sautéed until fragrant, it builds the base of the sauce with a warm, savory aroma.
Chicken or Vegetable Broth: Lightens the sauce while adding a subtle savory background.
Fresh Parsley: Finely chopped for a pop of color and a fresh herbal finish.
Lemon Butter Fish Fillet
Ingredients
For the Fish:
4 white fish fillets (tilapia, cod, or halibut)
½ tsp salt
¼ tsp black pepper
¼ cup all-purpose flour (optional, for a light dusting)
2 tbsp olive oil
1 tbsp butter
For the Lemon Butter Sauce:
2 tbsp butter
2 garlic cloves, minced
½ cup chicken or vegetable broth
2 tbsp fresh lemon juice (around 1 lemon)
1 tsp lemon zest
1 tbsp chopped fresh parsley
Salt and pepper, to taste
Instructions
1. Season the Fish:
Gently pat the fish fillets dry using paper towels.
Sprinkle salt and pepper on both sides.
If you’d like a crispy finish, lightly dredge the fillets in flour and shake off any excess.
2. Sear the Fish:
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Place the fish fillets in the pan and cook for 3–4 minutes per side, until they’re golden brown and flake easily with a fork.
Transfer them to a plate and set aside.
3. Prepare the Sauce:
Lower the heat to medium and melt 2 tablespoons of butter in the same pan.
Add minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
Pour in the broth and lemon juice, stirring to combine.
Let the sauce simmer for 2–3 minutes until it slightly reduces.
4. Add Finishing Touches:
Stir in lemon zest and parsley, then adjust seasoning with salt and pepper.
5. Combine & Serve:
Return the fish to the skillet and spoon the sauce over the fillets.
Let it warm for another 1–2 minutes.
Serve hot with your favorite sides like rice, steamed vegetables, or salad, and enjoy the zesty, buttery goodness.
Notes:
Choose fresh, firm white fish like tilapia, cod, or halibut for the best texture and flavor. Frozen fillets work too—just make sure to thaw and pat them dry thoroughly.
Lightly coating the fish in flour is optional but recommended if you want a slightly crispy outer layer that helps the sauce cling better.
Don’t overcook the fish—3 to 4 minutes per side is usually enough. Overcooking can make it dry or rubbery.
Use fresh lemon juice and zest for the brightest, most vibrant flavor. Bottled lemon juice won’t give the same fresh taste.
Deglaze the pan with broth after cooking the garlic to lift any flavorful bits stuck to the skillet—that’s where a lot of flavor comes from.
Garnish with parsley just before serving for a burst of freshness and color.
Nutrition Information:
Calories: ~320 kcal | Protein: ~28g | Carbohydrates: ~4g | Sugar: ~0.5g | Fiber: ~0.5g | Total Fat: ~20g | Saturated Fat: ~8g | Cholesterol: ~85mg | Sodium: ~420mg | Calcium: ~50mg | Iron: ~1mg
Frequently Asked Questions:
Can I use frozen fish fillets for this recipe?
Yes! Just make sure to fully thaw the fillets in the refrigerator and pat them dry with paper towels before cooking.
Removing excess moisture helps the fish sear properly and prevents it from becoming soggy.
What kind of fish works best for this recipe?
Mild white fish like tilapia, cod, halibut, or sole work best.
They’re flaky, tender, and absorb the lemon butter sauce well.
You can also use firmer white fish like haddock or snapper if preferred.
Do I have to use flour to coat the fish?
No, it’s optional. The flour helps create a light crust and helps the sauce cling to the fish, but you can skip it for a gluten-free or lighter version without sacrificing too much texture.
Can I make this recipe dairy-free?
Yes, simply replace the butter with a plant-based butter or olive oil.
While the flavor will be slightly different, the dish will still be delicious and bright with lemon and garlic.
What sides go well with lemon butter fish?
Great pairings include steamed vegetables, rice or quinoa, mashed potatoes, or a simple green salad.
Crusty bread also works well to soak up the flavorful lemon butter sauce.
How do I know when the fish is fully cooked?
The fish is done when it turns opaque and flakes easily with a fork.
A good rule of thumb is to cook fish for about 3–4 minutes per side, depending on thickness.
Overcooking can make it dry, so watch it closely!
Why is my fish sticking to the pan?
Make sure your skillet is hot and well-oiled before adding the fish.
If you’re using stainless steel, wait until the oil shimmers.
Also, don’t try to flip the fish too early—once it sears properly, it should release easily from the pan.
Can I make the sauce ahead of time?
Yes, the lemon butter sauce can be made ahead, then gently reheated in the pan before serving.
Just don’t boil it or the butter might separate.
Stir it over low heat to keep it smooth.
How do I prevent the garlic from burning in the sauce?
Cook the garlic on medium or medium-low heat for just about a minute.
Stir constantly and add the broth quickly after it becomes fragrant.
Burnt garlic will taste bitter and can overpower the dish.
Can I bake the fish instead of pan-searing it?
Yes! You can bake the seasoned fish at 375°F (190°C) for about 12–15 minutes, then pour the warm lemon butter sauce over it just before serving.
It’s a great option if you prefer hands-off cooking.