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Lemon Butter Cod (Or Any White Fish!)

This easy, healthy, one-skillet Lemon Butter Fish recipe is easy and can be made in under 20 minutes from start to finish.

Prep Time
4 mins
Cook Time
4 mins
Total Time
20 mins
Servings: 4
Calories: 127 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 4 firm white fish fillets about 6 inches long, 1-inch thick (recommend paiche or tilapia)
  • 2 tablespoons butter melted
  • 1/2 teaspoon kosher salt plus extra to taste
  • 1 teaspoon paprika
  • Zest and Juice from 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • chopped fresh cilantro for garnish
  • lemon slices for serving

Instructions

    Cup of Yum
  1. In a small bowl, combine melted butter with olive oil and sea salt, lemon juice, and zest. Stir to combine.
  2. In a separate bowl, combine salt, paprika, garlic powder, onion powder, and black pepper.
  3. Evenly sprinkle spice mixture onto both sides of fish fillets.
  4. 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.
  5. Lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving.
  6. 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

Calories 127kcal (6%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 16mg (5%) Sodium 343mg (14%) Potassium 58mg (2%) 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

% 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.