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If you’re searching for a quick, nutritious supper idea that the whole family will love, Simple Lemon Butter Fish delivers vibrant flavor with effortless preparation. This recipe features flaky white fish fillets perfectly pan-seared and finished with a fresh, tangy lemon butter sauce. Whether you’re planning healthy dinners, cheap weeknight meals, or kid-friendly suppers, this dish is a guaranteed hit.
Table of Contents
Table of Ingredients
| Ingredient | Amount | Notes/Links |
|---|---|---|
| Firm white fish fillets | 4 (about 6 inches long, 1-inch thick) | Cod, halibut, or mahi mahi recommended |
| Melted butter | 3 tbsp | Use unsalted for control |
| Lemon | Juice & zest from 1 medium | Organic for stronger flavor |
| Kosher salt | ½ tsp (divided) | |
| Paprika | 1 tsp | |
| Garlic powder | 1 tsp | |
| Onion powder | 1 tsp | |
| Black pepper | ¼ tsp | |
| Olive oil | 3 tbsp | |
| Fresh basil or parsley | For garnish | Optional |
| Extra lemon slices | For serving | Optional |
Step-by-Step Instructions
- Pat-dry the fish fillets thoroughly with paper towels. This crucial step ensures a brown, crispy exterior rather than steamed fish.
- In a bowl, mix melted butter, lemon juice, zest, and half the salt. Adjust salt as preferred after tasting.
- In another bowl, blend the remaining salt with paprika, garlic powder, onion powder, and pepper. Press this seasoning mixture onto all sides of the fillets.
- Add olive oil to a large, heavy pan and heat over medium-high. Once sizzling, cook two fillets at a time so each piece gets evenly browned.
- Cook each side for 2-3 minutes until opaque and browned. Drizzle some lemon butter sauce over fish while cooking; reserve the rest for serving. Don’t overcook!
- Taste and season with extra salt and pepper if desired.
- Serve the fish topped with remaining sauce, fresh herbs, and lemon wedges.
Helpful Cooking Tips
- Firm fish such as cod or halibut work best. Avoid thin or delicate fillets.
- Use a reliable pan for best results, try a nonstick frying pan like this one.
- For accuracy, measure ingredients with a measuring cups and spoons set.
- For extra convenience, chop herbs with a chef’s knife and serve on a cutting board.
- Want crispier edges? Pat dry extra well and heat oil until fully hot before adding fish.
Equipment List
- Frying pan: link
- Kitchen utensils: link
- Chef’s knife: link
- Measuring cups and spoons: link
- Mixing bowls: link
- Cutting board: link
- Colander strainer basket: link
- Blender (optional for sauce): link
Frequently Asked Questions
What kind of fish works best?
Firm white fillets like cod, halibut, or mahi mahi hold their shape and absorb lemon butter well.
Can I use an air fryer or oven?
Yes, baking is possible! Place fillets on a baking sheet and drizzle sauce; bake at 400°F until flaky about 10-12 minutes. For a crispier touch, try the air fryer for 8-10 minutes at 400°F.
How do I know the fish is done?
Fillets should be opaque and flake easily with a fork; avoid overcooking for best texture.
Can leftovers be saved?
Absolutely! Store in an airtight container for up to 2 days. Reheat gently to avoid rubbery texture.
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PrintEasy Lemon Butter Fish for Busy Weeknights : Kid-Friendly, Ready in 20 Minutes
Simple Lemon Butter Fish is a quick, healthy dinner idea featuring flaky fish fillets, zesty lemon, and rich butter, ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
Ingredients
4 firm white fish fillets, about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great )
3 tablespoons melted butter
Juice and zest from 1 medium lemon
½ teaspoon kosher salt, divided, plus extra to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
freshly chopped basil or parsley leaves, for garnish and flavor
extra lemon slices for serving
Instructions
1. Pat-dry excess moisture from fish fillets with paper towels, set aside.
2. Mix melted butter, lemon juice and zest, and 1/4 tsp kosher salt. Taste and adjust salt.
3. Combine remaining 1/4 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Coat fish with spice blend.
4. Heat olive oil over medium-high in a large pan. Cook two fillets at a time to brown evenly.
5. Cook each side until opaque and browned, 2-3 minutes per side. Drizzle some lemon butter sauce while cooking; reserve remainder for serving.
6. Avoid overcooking for tender texture. Season to taste.
7. Serve with remaining sauce, fresh herbs, and lemon wedges.
Notes
Use firm fish fillets. For best browning, pat dry thoroughly. Serve immediately for best flavor.