Pan-Fried Fish with Lemon Butter Sauce
Master this crispy, zesty dish in under 30 minutes! Perfect for busy weeknights or cozy dinners, it combines a golden crust with a light lemon butter sauce for a restaurant-quality meal at home.
Equipment
- Non-Stick Skillet
- Fish Spatula
- Lemon Squeezer
- Garlic Press
- Measuring Spoons
Ingredients
Main Ingredients
- 4 fillets fish fillets (cod, tilapia, or halibut) fresh or fully thawed
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
Sauce Ingredients
- 2 tbsp unsalted butter divided
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped
Instructions
- Pat the fish fillets dry with paper towels to ensure a crispy crust.
- Season both sides of the fillets with salt and pepper.
- Dredge the fillets in flour, shaking off excess.
- Melt 1 tbsp butter in a non-stick skillet over medium-high heat.
- Cook fillets for 3-4 minutes per side until golden and flaky. Remove to a plate.
- Add remaining 1 tbsp butter, lemon juice, and garlic to the skillet. Stir for 1-2 minutes.
- Pour sauce over fish and garnish with parsley. Serve immediately.
Notes
Substitutions: Use almond flour for gluten-free, plant-based butter for vegan. Storage: Refrigerate leftovers in an airtight container for up to 2 days.
