A quick, tender fish fillet cooked in a hot skillet until golden on the outside, then finished with a bright lemon-butter garlic sauce. It takes about 20 minutes and pairs beautifully with vegetables, rice, potatoes, or a fresh salad.
Ingredients
For the Fish
4 white fish fillets, about 5–6 oz (140–170 g) each
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons all-purpose flour, optional, for a light crust
1 tablespoon olive oil
1 tablespoon butter
Good fish choices: cod, haddock, tilapia, pollock, halibut, or mahi-mahi.
For the Lemon Butter Sauce
3 tablespoons unsalted butter
3 cloves garlic, finely minced
1/3 cup chicken or vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
Salt, to taste
1/4 teaspoon red pepper flakes, optional
Instructions
1. Prepare the fish
Pat the fish fillets completely dry with paper towels. This is important because dry fish sears much better.
Season both sides with salt, black pepper, paprika, garlic powder, and onion powder.
If using flour, lightly dust each fillet and shake off the excess.
2. Heat the skillet
Place a large nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and 1 tablespoon butter.
Once the butter is melted and the pan is hot, carefully place the fish in the skillet.
3. Sear the fish
Cook for approximately 3–5 minutes on the first side, depending on the thickness of the fillets.
Don’t move the fish around while it sears. This allows a golden crust to develop.
Carefully flip and cook for another 2–4 minutes, until the fish is opaque and flakes easily with a fork.
Transfer the fish to a plate and keep it warm.
4. Make the lemon butter sauce
Reduce the heat to medium.
Add the 3 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the broth and scrape the browned bits from the bottom of the skillet.
Add lemon juice, lemon zest, Italian seasoning, black pepper, and red pepper flakes if using.
Simmer for 2–3 minutes, allowing the sauce to reduce slightly.
5. Return the fish to the pan
Place the cooked fish back into the skillet.
Spoon the lemon-butter sauce over the fillets and gently simmer for 1–2 minutes.
6. Garnish and serve
Remove from the heat. Sprinkle with fresh parsley and add a few fresh lemon slices.
Serve immediately with the lemon butter sauce spooned generously over the fish.
Recipe Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: About 20 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Difficulty: Easy
Approximate Nutrition
Per serving, without optional flour:
Calories: 300–350 kcal
Protein: 30–35 g
Carbohydrates: 2–4 g
Fat: 19–22 g
Saturated Fat: 9–11 g
Fiber: Less than 1 g
Sugar: 1 g
Sodium: 450–600 mg
Cholesterol: 100–130 mg
Nutrition varies depending on the type of fish, amount of butter, and ingredients used.
Nut & Allergen Information
Peanuts: None.
Tree Nuts: None.
Milk/Dairy: Contains dairy from butter.
Eggs: None.
Wheat/Gluten: The fish and sauce are naturally gluten-free if the flour is omitted and the broth is gluten-free. If using flour, the recipe contains wheat.
Soy: None in the standard recipe.
Sesame: None.
Mustard: None.
Fish: Contains fish.
Shellfish: None.
For a completely gluten-free version, omit the flour and use certified gluten-free broth.
Tips for Perfect Pan-Seared Fish
Dry the fish well: Moisture prevents good browning.
Don’t overcrowd the skillet: Cook in batches if necessary.
Use medium-high heat: Too low can make the fish steam instead of sear.
Don’t flip repeatedly: Flip the fish only once when possible.
Fresh lemon juice: Freshly squeezed lemon gives the sauce a much brighter flavor.
Don’t burn the garlic: Garlic only needs about 30 seconds before adding the liquid.
Choose similar-size fillets: This helps everything finish cooking at the same time.
Variations
Creamy Lemon Butter Fish:
Add 1/4 cup heavy cream to the sauce after reducing the broth.
Garlic Herb Fish:
Add fresh thyme, rosemary, or dill to the lemon butter sauce.
Spicy Lemon Fish:
Increase the red pepper flakes or add a small amount of cayenne pepper.
Mediterranean Style:
Add cherry tomatoes, spinach, olives, and a little fresh parsley.
Low-Carb/Keto:
Skip the flour and serve with roasted broccoli, asparagus, cauliflower rice, or a green salad.
Frequently Asked Questions
Q: What fish is best for this recipe?
Cod, haddock, halibut, tilapia, pollock, and mahi-mahi all work well. Choose firm fillets that aren’t excessively thin.
Q: Can I make this without flour?
Yes. Flour is completely optional. The fish can be seasoned and seared directly in the skillet.
Q: How do I know when the fish is cooked?
The fish should become opaque and flake easily. For food safety, fish should reach an internal temperature of 145°F (63°C).
Q: Why is my fish sticking to the pan?
Make sure the skillet and oil are properly heated before adding the fish. Also, avoid trying to flip it too early. Once a crust forms, the fish generally releases more easily.
Q: Can I use frozen fish?
Yes, but thaw it completely first and pat it very dry before cooking.
Q: Can I use bottled lemon juice?
You can, but fresh lemon juice provides a noticeably brighter flavor.
Q: Can I make the sauce ahead of time?
Yes, but lemon butter sauce is best freshly made. If prepared ahead, gently reheat it without boiling.
Q: What should I serve with lemon butter fish?
Great options include roasted asparagus, broccoli, green beans, mashed potatoes, rice, quinoa, cauliflower rice, or a simple garden salad.
Q: How should I store leftovers?
Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat gently to prevent the fish from drying out.
Q: Can I freeze the cooked fish?
Yes, although the texture may become slightly softer after thawing. Cool completely, wrap tightly, and freeze in an airtight container.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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