Easy Lemon Butter Fish in 20 Minutes
User Reviews
4.8
-
Prep Time
7 mins
-
Cook Time
12 mins
-
Total Time
19 mins
-
Servings
4
-
Calories
302 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Easy Lemon Butter Fish in 20 Minutes
Description
The Easy Lemon Butter Fish uses firm white fish fillets like cod or halibut, dried thoroughly to ensure a good sear. The fillets are seasoned with a mixture of paprika, garlic, onion powder, pepper, and kosher salt, then cooked in hot olive oil to develop a browned exterior while maintaining a tender interior. Pan-basting with lemon butter during cooking intensifies flavor and moisture.
The lemon juice and zest introduce a fresh acidity that balances the richness of the butter, making the fish flavorful without overpowering it. Garnishing with basil or parsley and serving with lemon slices adds herbal notes and a bright finish.
This dish is quick to prepare, ideal for a light yet satisfying meal that pairs well with sides like rice or roasted vegetables. The cooking technique emphasizes careful temperature control to avoid overcooking and retain moist, flaky fish.
Using coarse kosher salt improves seasoning and texture. A splatter guard may be helpful to manage oil splatters during searing.
Ingredients
- 4 white fish about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great, firm fillets
- 3 TB butter melted
- lemon juice and zest from 1 medium
- ½ tsp kosher salt divided, plus extra to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper freshly ground
- 3 TB olive oil
- basil for garnish and flavor, freshly chopped or parsley leaves
- lemon extra slices for serving
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.
Notes
- Pat fish fillets completely dry to achieve a proper brown sear.
- Coarse kosher salt is preferred for seasoning over fine salt for better flavor and texture.
- Cooking time varies by fish thickness; test doneness by pressing gently for firmness without overcooking.
- A splatter guard can minimize oil splatters during cooking.
- Serve with brown rice or roasted vegetables for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
