🧂 Ingredients
For the Fish:
- 4 white fish fillets (tilapia, cod, haddock, or snapper) – about 5-6 oz each
- Salt and freshly ground black pepper, to taste
- 1/2 tsp garlic powder (optional)
- 1/4 cup all-purpose flour (for light dredging)
- 2 tbsp olive oil
- 1 tbsp butter
For the Zesty Lemon Butter Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tbsp)
- 1/4 cup chicken broth (or dry white wine)
- 1 tbsp chopped fresh parsley (plus more for garnish)
- Pinch of red pepper flakes (optional, for a little kick)
- Salt and pepper, to taste
🍽️ Instructions
1. Prepare the Fish:
- Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
- Lightly dredge each fillet in flour, shaking off excess.
2. Sear the Fish:
- In a large skillet, heat olive oil and 1 tbsp butter over medium heat.
- Once hot, add fish fillets (work in batches if needed to avoid overcrowding).
- Cook for 3–4 minutes per side, or until golden and cooked through (internal temp ~145°F / 63°C, or opaque and flakes easily).
- Remove fillets and set aside on a plate. Cover loosely with foil to keep warm.
3. Make the Lemon Butter Sauce:
- In the same pan, reduce heat to medium-low. Add 3 tbsp butter and let it melt.
- Add the minced garlic and sauté for 30 seconds until fragrant (do not brown).
- Stir in lemon zest, lemon juice, and chicken broth (or wine). Let it simmer for 1–2 minutes to slightly reduce.
- Add chopped parsley and red pepper flakes (if using). Season with salt and pepper to taste.
4. Combine and Serve:
- Return the fish to the pan just to warm through, spooning sauce over the top.
- Serve immediately with extra lemon slices and a sprinkle of fresh parsley.