Garlic Butter Fish (Printable Version)
Tender seared fish in fragrant garlic butter with lemon and parsley, ready in 25 minutes.
# What You Need:
→ Fish
01 - 4 white fish fillets (6 oz each, such as cod, tilapia, or haddock)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Garlic Butter Sauce
04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons chopped fresh parsley
→ Optional Garnishes
09 - Lemon wedges, for serving
10 - Extra chopped parsley
# Directions:
01 - Pat fish fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
02 - Heat 2 tablespoons unsalted butter in a large nonstick skillet over medium-high heat. Add fillets with space between them. Cook 3–4 minutes per side until golden and fish easily flakes, reaching an internal temperature of 145°F. Transfer to a plate.
03 - Lower heat to medium. Melt remaining 2 tablespoons unsalted butter in the skillet. Add minced garlic and sauté 1 minute until fragrant.
04 - Stir in fresh lemon juice and lemon zest. Return fish fillets to the skillet and baste with garlic butter sauce.
05 - Sprinkle chopped fresh parsley over fillets. Serve immediately with lemon wedges and extra parsley as desired.
# Expert Tips:
01 -
- This is one of those delicious secrets—dinner in minutes, with flavors that taste like you fussed forever.
- When I want a balance of elegance and ease, nothing tops the buttery snap and bright finish of this fish.
02 -
- Once, I left the fish in the pan too long—it’s easy to overcook, so take it out as soon as it’s opaque and flakes with a fork.
- I discovered that zesting the lemon directly over the pan made the oils hit the sauce, intensifying the citrus hit.
03 -
- Always dry the fish completely to get the best golden sear—it’s the difference between ok and wow.
- Letting the garlic cook just until fragrant (never browned) gives maximum flavor without bitterness.