Easy Lemon Butter Fish in 20 Minutes

Name: Easy Lemon Butter Fish in 20 Minutes
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 4 serving
Ingredients: 4 firm white fish fillets; 3 TB melted butter; Juice and zest from 1 medium lemon; ½ tsp kosher salt; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; ¼ tsp freshly ground black pepper; 3 TB olive oil; freshly chopped basil or parsley leaves; extra lemon slices for serving

User Reviews

4.8

588 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Total Time
19 mins
Servings
4
Calories
302 kcal
Course
Main Course, Dinner
Cuisine
American

Easy Lemon Butter Fish in 20 Minutes

Iris Warren

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This Easy Lemon Butter Fish only takes 20 minutes and a handful of ingredients. It's a delicious and nutritious weeknight meal the entire family will devour (even non-fish eaters!)

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Ingredients

Servings

4 firm white fish fillets about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great )
3 TB melted butter
Juice and zest from 1 medium lemon
½ tsp kosher salt divided, plus extra to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
¼ tsp freshly ground black pepper
3 TB olive oil
freshly chopped basil or parsley leaves for garnish and flavor
extra lemon slices for serving

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Instructions

Use paper towels to thoroughly pat-dry excess moisture from fish fillets. This step is crucial for fish to brown nicely in pan - otherwise, it will steam instead of brown. Set aside.
In a bowl, combine melted butter, lemon juice and zest, and 1/4 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
In a separate bowl, combine remaining 1/4 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, cook 2 fish fillets at a time to avoid overcrowding; this allows for even browning.
Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned, about 2-3 minutes per side; lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
If desired, season with extra kosher salt and freshly ground black pepper to taste.Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

Equipments used:

Notes

If you enjoyed this recipe, please come back and give it a rating ♡
Be sure to use coarse kosher salt, not fine table salt. Learn more about kosher salt!
Actual cook time varies, depending on type, cut, and starting temp of fish. I typically cook 2-3 minutes per side for cold fish fillets that are 1-inch in thickness.
Check for doneness by lightly pressing fillet centers for firmness. Once it feels somewhat firm, it's usually done. The key to tender, flaky fish is to not overcook.
A large splatter guard helps a ton against random oil splattering during cooking.
Serve with Perfect Instant Pot Brown Rice or Best Easy Roasted Vegetables Recipe for a healthy meal that happens to be gluten-free.

Nutrition Information

Show Details

Calories 302kcal (15%) Carbohydrates 9.9g (3%) Protein 25.7g (51%) Fat 19.8g (30%) Saturated Fat 7g (35%) Cholesterol 88.1mg (29%) Sodium 158.1mg (7%) Fiber 0.8g (3%) Sugar 3.2g (6%)