Ingredients
For the Fish:
4 white fish fillets (like cod, tilapia, halibut, or snapper)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (or a mix of oil and butter for extra richness)
For the Lemon Butter Sauce:
3 tablespoons unsalted butter
2 garlic cloves, minced
Juice of 1 large lemon (about 2–3 tablespoons)
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped
Optional: ½ teaspoon crushed red pepper flakes (for heat)
Optional: 2 tablespoons white wine or chicken broth (for added depth)
Instructions
1. Prep the Fish:
Pat the fish dry with paper towels.
Season both sides with salt and pepper.
2. Sear the Fish:
Heat olive oil in a large skillet over medium-high heat.
Add the fish fillets and cook for 2–4 minutes per side, depending on thickness, until golden and cooked through.
Remove and set aside on a plate.
3. Make the Lemon Butter Sauce:
In the same pan, reduce heat to medium.
Add butter and let it melt.
Stir in garlic and cook for 30 seconds until fragrant.
Add lemon juice, zest, and (if using) white wine or broth. Simmer for 1–2 minutes to let flavors blend.
Stir in chopped parsley and optional red pepper flakes.
4. Combine & Serve:
Return the fish to the pan and spoon sauce over the top.
Let it warm for another minute.
Serve immediately with extra lemon wedges.
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