This Easy Lemon Butter Fish only takes 20 minutes and a handful of simple ingredients. It’s a delicious and nutritious fish recipe using firm white fish fillets. Pair with rice and vegetables for a healthy weeknight dinner.
A dish like Lemon Butter Fish may be more frequently ordered at restaurants rather than made at home, as it’s not what people tend to think of as Tuesday night fare. But an easy fish recipe can be, and absolutely is a fabulous weeknight dinner. This easy fish recipe with lemon butter sauce goes from stovetop to table top in just 20 minutes, just like our Seared Halibut, Fish with Fruit Salsa, and Perfect Barramundi.
Also Read: Smoky hake, beans and greens
Easy Lemon Butter Fish in 20 Minutes
Course: MainCuisine: AmericanDifficulty: Easy4
servings8
minutes12
minutes389
kcalThis Easy Lemon Butter Fish only takes 20 minutes and a handful of ingredients. It’s a delicious and nutritious weeknight meal the entire family will devour (even non-fish eaters!)
Ingredients
4 firm white fish fillets, about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great )
3 TB melted butter
Juice and zest from 1 medium lemon
½ tsp kosher salt, plus extra to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
3 TB olive oil
freshly chopped basil or parsley leaves, for garnish and flavor
extra lemon slices for serving
Directions
- 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 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
- In a separate bowl, combine the remaining 1/2 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 (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.
- Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.
Notes
- *Be sure to use coarse kosher salt, not fine table salt. Learn more about kosher salt!
- *Actual cook time varies, depending on type, cut, and starting temp of fish. I typically cook 2-3 minutes per side for cold fish fillets that are 1-inch in thickness.
- *Check for doneness by lightly pressing fillet centers for firmness. Once it feels somewhat firm, it’s usually done. The key to tender, flaky fish is to not overcook.