Succulent white fish fillets kissed with a zesty lemon‑butter sauce, brightened with garlic and parsley—quick, elegant, and irresistibly flavorful.

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)

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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