This simple Lemon Butter Fish takes takes only 20 minutes and a handful of ingredients. Delicious and nutritious white fish recipe.
7 minPrep Time
12 minCook Time
19 minTotal Time
- 4 good-sized firm white fish fillets, about
- 6 inches long,
- 1-inch thickness (cod, halibut, or mahi would work well.)
- 3 TB melted butter (I use salted, but unsalted is fine)
- Juice and zest from 1 medium lemon
- 1 tsp kosher salt, plus extra to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp freshly ground black pepper
- 3 TB olive oil
- freshly chopped basil or parsley leaves, for garnish and flavor
- extra lemon slices for serving
- Use paper towels to thoroughly pat-dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan.
- Set aside.
- In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt.
- Stir to combine well.
- Taste and add a bit more kosher salt, if desired.
- In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper.
- Evenly press spice mixture onto all sides of fish fillets.
- In a large, heavy pan over medium high heat, heat up the olive oil until hot.
- Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.)
- Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned – lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving.
- Take care not to over-cook, as that will result in a tougher texture.
- Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.
Courtesy of Samuel Samura. Samuel Samura is a native from West Africa, he writes on various topics, including health, fitness, African cultures etc. He is the author of ‘Meeting the cheeky bumsters of The Gambia‘ an article that throws light on some of the things to expect when visiting The Gambia as a tourist.