Ingredients
4 white fish fillets (such as cod, tilapia, or haddock)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
3 garlic cloves, minced
1/4 cup chicken broth
2 tablespoons lemon juice
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
Lemon slices (for garnish)
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Step-by-Step Instructions
Step 1: Prepare the Fish
Dry the Fish: Pat the fish fillets dry with paper towels. This helps the flour coating adhere better and ensures a crispy exterior.
Coat with Flour: In a shallow dish, combine the flour, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off any excess. The flour coating provides a light crust that enhances the texture of the fish.
Step 2: Cook the Fish
Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. Olive oil has a high smoke point, making it ideal for frying fish to a golden brown.
Fry the Fish: Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. The fish should be opaque and flake easily with a fork. Remove the fish from the skillet and set aside on a plate.
Step 3: Make the Lemon Butter Sauce
Melt the Butter: In the same skillet, melt the butter over medium heat. Butter adds a rich, creamy flavor to the sauce.
Sauté Garlic: Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
Add Liquids: Pour in the chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly. This intensifies the flavors and thickens the sauce.
Step 4: Finish the Sauce
Add Zest and Herbs: Stir in the lemon zest and chopped parsley. The zest adds a concentrated lemon flavor, while the parsley provides a fresh, herbaceous note.
Coat the Fish: Return the cooked fish fillets to the skillet, spooning the sauce over the top to coat them well. This step ensures the fish absorbs all the wonderful flavors of the sauce.
Step 5: Serve
Plate the Fish: Transfer the fish fillets to a serving platter.
Garnish: Garnish with lemon slices and additional chopped parsley for a burst of color and freshness.
Serve Immediately: Serve the fish fillets immediately while they are hot and the sauce is still fresh.
Tips for Perfect Lemon Butter Fish Fillets
Fresh Ingredients: Use fresh fish fillets for the best flavor and texture. If using frozen fish, ensure they are fully thawed and patted dry.
Consistent Heat: Maintain a consistent medium-high heat while cooking the fish to achieve a golden brown crust without burning.
Do Not Overcrowd the Pan: Cook the fish in batches if necessary to avoid overcrowding the pan, which can cause the fillets to steam rather than fry.
Taste the Sauce: Before adding the fish back into the skillet, taste the sauce and adjust seasoning if necessary. Add more lemon juice for extra tanginess or a pinch of salt for balance.
