Ingredients
Ingredients
For the Fish:
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4 fillets of white fish (such as cod, tilapia, or haddock)
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 tablespoons olive oil
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Salt and black pepper, to taste
For the Lemon Butter Sauce:
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4 tablespoons butter
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2 tablespoons olive oil
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Juice and zest of 2 lemons
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4 cloves garlic, minced
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1 tablespoon fresh parsley, chopped
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Salt and black pepper, to taste
Instructions
Start by patting the fish fillets dry with paper towels to remove any excess moisture. This will help the fillets sear better in the skillet. Next, brush both sides of each fillet with olive oil to ensure they cook evenly. Sprinkle the fillets with paprika, garlic powder, onion powder, salt, and black pepper, coating them thoroughly. The spices will give the fish a lovely aromatic flavor with a bit of heat from the paprika.
Heat a large skillet over medium-high heat. Once hot, add the fish fillets to the skillet. Cook the fillets for about 3-4 minutes per side, depending on their thickness, until they become golden brown on the outside and flaky on the inside. Be careful not to overcook the fish as it can become dry. When cooked, remove the fillets from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium. Add 4 tablespoons of butter and 2 tablespoons of olive oil. Let the butter melt and the oil warm up, then stir in the minced garlic. Cook for 1-2 minutes, stirring occasionally, until the garlic becomes fragrant and slightly golden. Add the lemon juice, lemon zest, and chopped parsley, and stir well. Season with salt and black pepper to taste. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Place the cooked fish fillets onto a serving platter. Spoon the warm lemon butter sauce generously over each fillet. For a beautiful presentation, garnish with additional parsley and lemon slices to add a fresh touch. Serve immediately and enjoy the burst of flavors with every bite.
Notes
Cooking Notes
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Be mindful of the cooking time for the fish. Overcooking can lead to dry, rubbery fillets. Ideally, the fish should be cooked through but still moist and flaky.
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You can use any type of white fish for this recipe, but cod, tilapia, and haddock are excellent choices due to their mild flavor and firm texture.
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The lemon butter sauce is versatile and can be used with other types of seafood like shrimp or scallops.
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If you don’t have fresh parsley, dried parsley can be substituted, but fresh herbs provide a much fresher flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~350 kcal
- Sodium: ~450mg
- Protein: ~25g