I love how this Lemon Butter Fish Fillet brings together flaky white fish with a velvety, citrus-infused butter sauce—it’s comforting, elegant, and comes together effortlessly. Whenever I serve it, it feels like a restaurant dish made at home.
Why I’ll Love This Recipe
I’m drawn to its simplicity and how bright and indulgent it tastes with so little effort. The buttery, garlicky sauce accented by fresh lemon and parsley creates layers of flavor, while the fish stays tender and moist—It’s a quick, elegant meal I can pull together any night of the week.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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White fish fillets (cod, haddock, or tilapia)
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Butter
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Olive oil
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Fresh garlic, minced
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Lemon juice and zest
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Paprika
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Salt & pepper
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Fresh parsley (for garnish)
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Lemon wedges (optional, for serving)
directions
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I pat the fish fillets dry and season both sides with salt, pepper, and a sprinkle of paprika.
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I heat butter and olive oil in a skillet over medium heat, then add the minced garlic and cook just until fragrant.
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I place the fish fillets in the pan and cook them for about 3–4 minutes per side, until they’re golden, flaky, and cooked through.
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During the final minute, I drizzle lemon juice and sprinkle zest over the fish so they absorb that bright flavor.
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I remove the fish from the pan, spoon the garlic-butter sauce over it, then garnish with parsley and serve with fresh lemon wedges.
Servings and timing
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Serves approximately 4 people.
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Prep and cook time is quick—probably about 20 minutes total, including prep and cooking.
Variations
I sometimes:
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Swap in halibut or sea bass for a firmer, slightly more textured fish.
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Add a touch of capers or a splash of white wine to the butter sauce for a tangy twist.
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Stir in a bit of crushed red pepper or smoked paprika for spice and depth.
storage/reheating
I store leftover fish in an airtight container in the fridge for up to 2–3 days. To reheat, I gently warm it in a skillet over low heat with a splash of olive oil—this helps keep the fish from drying out and the sauce silky.
FAQs
Can I bake this instead of pan-frying?
Yes—I haven’t tried it with this exact recipe, but similar lemon butter fish dishes bake beautifully and stay moist.
What if I don’t have fresh lemon?
You could use bottled lemon juice in a pinch, but fresh juice and zest offer the best brightness and flavor.
Is this dairy-free if I skip butter?
Absolutely—using olive oil instead of butter keeps it dairy-free and still flavorful.
How do I prevent overcooking the fish?
I watch closely and pull it as soon as it flakes easily with a fork—usually about 3–4 minutes per side.
What goes well alongside it?
I love serving it with steamed vegetables, rice, or a light salad to balance the richness of the sauce.
Conclusion
I find that Lemon Butter Fish Fillet strikes the perfect balance between elegance and ease—rich yet bright, flavorful yet approachable. It’s become one of my favorite weeknight mains when I want something special that still feels simple.
Print
Lemon Butter Fish Fillet
- Total Time: 25 minutes
- Yield: 4 fillets
Description
Succulent white fish fillets kissed with a zesty lemon‑butter sauce, brightened with garlic and parsley—quick, elegant, and irresistibly flavorful.
Ingredients
4 white fish fillets (such as cod, tilapia, or haddock)
2 tbsp olive oil (for drizzling)
Salt and pepper, to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Lemon Butter Sauce:
4 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
Juice and zest of 2 lemons
1 tbsp fresh parsley, chopped (plus extra for garnish)
Instructions
Pat fish fillets dry and drizzle with olive oil. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Heat a large skillet over medium-high heat and cook fillets for about 3–4 minutes per side, until golden and flaky. Remove and set aside.
In the same skillet over medium heat, add butter and olive oil. Once melted, stir in minced garlic and cook until fragrant (~1–2 minutes).
Add lemon juice and zest, season with salt and pepper, and simmer for 2–3 minutes. Stir in chopped parsley.
Serve the fish fillets drizzled with the warm lemon-butter sauce, garnished with extra parsley
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course