- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Fish
- 4 white fish fillets (cod, tilapia, halibut, or mahi-mahi), about 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Lemon Butter Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried Italian seasoning
- Salt and black pepper to taste
Garnish
- Lemon slices
- Fresh parsley
- Cracked black pepper
Instructions
Step 1
Pat the fish fillets dry with paper towels. Season both sides with paprika, garlic powder, onion powder, salt, and black pepper.
Step 2
Heat the olive oil in a large non-stick skillet over medium-high heat.
Step 3
Place the fish fillets in the hot skillet and cook for 3–4 minutes per side, depending on thickness, until the fish flakes easily with a fork. Remove the fish from the skillet and keep warm.
Step 4
Reduce the heat to medium. Add the butter to the same skillet and allow it to melt completely.
Step 5
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Step 6
Stir in the lemon juice, lemon zest, Dijon mustard, Italian seasoning, and a pinch of salt and pepper. Simmer for 2–3 minutes until the sauce slightly thickens.
Step 7
Return the cooked fish to the skillet and spoon the lemon butter sauce over each fillet. Cook for another minute so the fish absorbs the flavors.
Step 8
Sprinkle with chopped parsley and garnish with fresh lemon slices.
Step 9
Serve immediately with your favorite side dishes while the sauce is warm and silky.
Tips for Success
- Pat the fish dry before seasoning to achieve a better sear.
- Avoid overcooking, as fish continues to cook slightly after being removed from the heat.
- Fresh lemon juice provides the brightest flavor.
- Use unsalted butter so you can adjust the seasoning to your taste.
- Add a pinch of crushed red pepper flakes for gentle heat.
- Pair with steamed vegetables, roasted asparagus, rice, quinoa, or mashed potatoes.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
Serving Suggestions
This Zesty Lemon Butter Fish Fillet pairs wonderfully with garlic mashed potatoes, buttered rice, roasted vegetables, grilled asparagus, sautéed green beans, couscous, quinoa, or a crisp mixed green salad. Warm crusty bread is also perfect for soaking up the flavorful lemon butter sauce.
Estimated Nutrition (Per Serving)
- Calories: 340
- Protein: 36 g
- Carbohydrates: 3 g
- Fat: 20 g
- Saturated Fat: 8 g
- Cholesterol: 110 mg
- Sodium: 390 mg
- Fiber: 0.5 g
- Sugar: 1 g
- Calcium: 35 mg
- Iron: 1 mg
- Potassium: 640 mg