Introduction

Welcome to a burst of citrusy delight! This Zesty Lemon Butter Fish Fillet recipe brings together delicate white fish and a rich, buttery sauce infused with fresh lemon juice and garlic. Perfect for a light yet flavorful dinner, it’s a dish that highlights the elegance of simplicity and the magic of natural ingredients.

History

Lemon butter sauce has Mediterranean roots, often featured in coastal cuisines where fresh fish is abundant. Over time, it evolved with modern flavors like paprika and garlic powder. This dish reflects a fusion of classic European techniques and contemporary American seasoning preferences.

Ingredients

For the Fish:

4 fillets of white fish (cod, tilapia, or haddock)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
Salt and black pepper, to taste

For the Lemon Butter Sauce:

4 tablespoons butter
2 tablespoons olive oil
Juice and zest of 2 lemons
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste

Instructions

Prepare the Fish: Pat the fish fillets dry with paper towels. Brush both sides of each fillet with olive oil, then season evenly with paprika, garlic powder, onion powder, salt, and black pepper.
Cook the Fish: Heat a large skillet over medium-high heat. Place the fillets in the skillet and cook for about 3–4 minutes per side until golden and flaky. Remove and set aside.
Prepare the Lemon Butter Sauce: Reduce the heat to medium. In the same skillet, melt the butter with olive oil. Stir in minced garlic and cook until fragrant. Add lemon juice, zest, and parsley. Season with salt and pepper. Simmer for 2–3 minutes.
Assemble and Serve: Arrange fish fillets on a serving platter. Spoon warm lemon butter sauce over each. Garnish with extra parsley and lemon slices.