Fish Recipe

This Easy Lemon Butter Fish only takes 20 minutes and a handful of simple ingredients. It’s a delicious and nutritious fish recipe using firm white fish fillets. Pair with rice and vegetables for a healthy weeknight dinner.

A dish like Lemon Butter Fish may be more frequently ordered at restaurants rather than made at home, as it’s not what people tend to think of as Tuesday night fare. But an easy fish recipe can be, and absolutely is a fabulous weeknight dinner. This easy fish recipe with lemon butter sauce goes from stovetop to table top in just 20 minutes.

This lemon butter fish recipe is fabulous with any tender, flaky, mild flavored white fish. Any firm white fish such as cod, halibut, snapper, or mahi mahi would work beautifully.

You’ll want four generous pieces of firm white fish fillets that are about 6 inches in length and 1 inch thick. Definitely look for that 1-inch thickness, as thinner fish fillets won’t cook up as nicely and tend to fall apart easily. Also look for fish fillets with the same thickness throughout, so your fish cooks evenly.

Easy Lemon Butter Fish in 20 Minutes

This Easy Lemon Butter Fish only takes 20 minutes and a handful of ingredients. It’s a delicious and nutritious weeknight meal the entire family will devour (even non-fish eaters!)

Prep: 7min

Total: 19min

Serving Size: 1 serving

Nutrition Facts: calories 302 kcal, Sugar 3.2 g, Sodium 158.1 mg, Fat 19.8 g, Saturated Fat 7 g, Carbohydrate 9.9 g, Fiber 0.8 g, Protein 25.7 g, Cholesterol 88.1 mg, servingSize 1 serving

Ingredients:

• 4 firm white fish fillets (about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great ))
• 3 TB melted butter
• Juice and zest from 1 medium lemon
• 1/2 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

Instruction:

1. Use paper towels to thoroughly pat-dry excess moisture from fish fillets. This step is crucial for fish to brown nicely in pan – otherwise, it will steam instead of brown. Set aside.
2. 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.
3. 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.
4. 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, about 2-3 minutes per side; 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. Season with extra kosher salt and freshly ground black pepper to taste.
5. Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

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