Lemon Butter Cod (Or Any White Fish!)
User Reviews
5
9 reviews
Excellent
-
Prep Time
4 mins
-
Cook Time
16 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
127 kcal
-
Course
Main Course
-
Cuisine
French
Lemon Butter Cod (Or Any White Fish!)
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This easy, healthy, one-skillet Lemon Butter Fish recipe is easy and can be made in under 20 minutes from start to finish.
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Ingredients
- 4 white fish about 6 inches long, 1-inch thick (recommend paiche or tilapia, firm fillets
- 2 tablespoons butter melted
- 1/2 teaspoon kosher salt plus extra to taste
- 1 teaspoon paprika
- lemon zest and juice from 1
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- cilantro for garnish, chopped, fresh
- lemon slices for serving
Instructions
- In a small bowl, combine melted butter with olive oil and sea salt, lemon juice, and zest. Stir to combine.
- In a separate bowl, combine salt, paprika, garlic powder, onion powder, and black pepper.
- Evenly sprinkle spice mixture onto both sides of fish fillets.
- In a large, heavy pan over medium-high heat, heat olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding, which allows for even browning. Cook each side 3 to 4 minutes just until fish becomes opaque, feels somewhat firm in the center, and is browned.
- Lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving.
- Serve fish with remaining lemon butter sauce, cilantro, and lemon slices.
Notes
- Pair this dish with Cilantro Lime Rice and vegetables for a light and tasty weeknight dinner.
- Expert Tips
- Expert Tips
- Run your fingers over the defrosted fish fillets to check for pin bones. While they’re rare, they’re also quite unpleasant and can be dangerous. If you find one, pull it out with some kitchen tweezers.
- If you have skin-on fillets, I recommend cooking the skin side first. The added fat helps to protect the delicate meat, plus getting the skin nice and crispy adds some textural interest.
- Remember the proper order of operations for your lemons: roll, wash, dry, zest, slice, and juice.
- Run your fingers over the defrosted fish fillets to check for pin bones. While they’re rare, they’re also quite unpleasant and can be dangerous. If you find one, pull it out with some kitchen tweezers.
- If you have skin-on fillets, I recommend cooking the skin side first. The added fat helps to protect the delicate meat, plus getting the skin nice and crispy adds some textural interest.
- Remember the proper order of operations for your lemons: roll, wash, dry, zest, slice, and juice.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
16mg
(5%)
Sodium
343mg
(14%)
Potassium
58mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
421IU
(8%)
Vitamin C
14mg
(16%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 343mg | 14% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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