Pan-Fried Fish with Lemon Butter Sauce
This delightful pan-fried fish recipe features a crispy golden exterior paired with a tangy lemon butter sauce that enhances the flavors of the fish. Perfect for a quick weeknight dinner or an impressive dish for guests, this elegant meal can be made in under 30 minutes.
Equipment
- 1 large frying pan or skillet
- 1 fish spatula
- 1 zester or microplane
- 1 measuring spoons
- 1 cutting board
- 1 plate for serving
Ingredients
- 4 fillets white fish (such as tilapia or cod) About 6 ounces each.
- to taste salt
- to taste black pepper
- ½ cup all-purpose flour For dredging.
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 lemons juice of About ⅓ cup.
- 1 lemon zest of
- 2 tablespoons chopped fresh parsley For garnish.
Instructions
- Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
- Dredge each fillet in flour, shaking off any excess flour to achieve a crispy coating.
- Heat a large frying pan or skillet over medium-high heat and melt 2 tablespoons of butter.
- Carefully add the fish fillets to the pan and cook for about 4-5 minutes per side, or until each fillet is golden brown and cooked through. Remove the cooked fillets from the pan and place them on a plate.
- In the same pan, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the lemon juice and lemon zest to the pan, stirring to combine. Let the sauce simmer for 1-2 minutes.
- Return the cooked fish to the pan to coat in the sauce for about 1 minute.
- Serve the fish immediately, drizzled with the lemon butter sauce and garnished with chopped parsley.
Notes
For added flavor, consider marinating the fish in lemon juice and herbs for 30 minutes before cooking.
This dish pairs well with steamed vegetables, rice, or a fresh salad.
Make sure not to overcrowd the pan when frying the fish to ensure it cooks evenly. Cook in batches if necessary.