Pan-Seared Fish with Lemon Butter Sauce

A flavorful and elegant seafood dish that’s quick enough for weeknights yet impressive enough for guests.

Ingredients

For the Fish:

• 4 fish fillets (such as cod, tilapia, haddock, halibut, or snapper; about 5–6 oz each)

• 2 tablespoons olive oil

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

For the Lemon Butter Sauce:

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 4 cloves garlic, finely minced

• Juice of 1 large lemon (about 2–3 tablespoons)

• Zest of 1 lemon

• 2 tablespoons fresh parsley, finely chopped

• Salt and black pepper to taste

Optional Garnish:

• Lemon slices or wedges

• Additional chopped parsley

Instructions

Step 1: Prepare the Fish

1. Choose Your Fish:
   Begin by selecting fresh, firm white fish fillets. Cod, halibut, or tilapia work beautifully in this dish. Make sure the fillets are of even thickness for consistent cooking.

2. Dry the Fillets:
   Use paper towels to pat the fish dry on both sides. This step helps the seasoning adhere and ensures the fish gets a nice sear in the pan.

3. Season the Fish:
   Drizzle olive oil over both sides of each fillet. In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning mixture evenly over both sides of the fillets, gently pressing it into the flesh.

Step 2: Cook the Fish

4. Heat the Pan:
   Place a large skillet (preferably non-stick or stainless steel) over medium-high heat. Once hot, add a light drizzle of olive oil (or a small knob of butter, if desired) to coat the bottom.

5. Sear the Fish:
   Carefully place the fish fillets into the skillet, presentation side down (usually the skinless side if skin is removed). Allow the fish to sear undisturbed for 3–4 minutes until the underside is golden and crispy.

6. Flip and Finish Cooking:
   Gently flip each fillet using a spatula. Cook the second side for another 3–4 minutes, depending on thickness. The fish is done when it flakes easily with a fork and is opaque in the center.

7. Set Aside:
   Transfer the cooked fish to a plate and loosely tent with foil to keep warm while you prepare the sauce.

Step 3: Make the Lemon Butter Sauce

8. Use the Same Skillet:
   Reduce the heat to medium. Do not wipe the pan—the browned bits left from cooking the fish will enrich the sauce with extra flavor.

9. Melt the Butter:
   Add the butter and olive oil to the skillet. Once melted and gently bubbling, stir in the minced garlic.

10. Sauté the Garlic:
    Cook the garlic for 1–2 minutes, just until fragrant and lightly golden. Be careful not to burn it—stir constantly and reduce the heat if necessary.

11. Add Lemon Juice and Zest:
    Pour in the lemon juice and stir in the lemon zest. Allow the mixture to simmer gently for 2–3 minutes to meld the flavors.

12. Add Parsley and Seasoning:
    Stir in the fresh parsley and season the sauce with salt and pepper to your taste. Adjust lemon juice if more acidity is desired.

Step 4: Serve

13. Drizzle the Sauce:
    Spoon the warm lemon butter sauce generously over the cooked fish fillets. You can also return the fillets to the pan for a minute to absorb more of the sauce before plating.

14. Garnish and Enjoy:
    Garnish each fillet with fresh lemon slices or wedges and a sprinkle of parsley for a bright, fresh finish.

Serving Suggestions

This dish pairs wonderfully with:

• Rice Pilaf or Garlic Butter Orzo

• Roasted Asparagus or Steamed Green Beans

• Mashed Potatoes or Cauliflower Purée

• A side salad with a light vinaigrette

‍ Chef’s Tips

• Don’t overcrowd the pan: Cook the fish in batches if necessary to avoid steaming.

• Use fresh lemon juice: Bottled juice lacks the brightness and complexity of fresh citrus.

• Dry the fish well: Moisture prevents a proper sear and can cause the fish to stick.

• Use a fish spatula: These are thinner and more flexible, making it easier to flip delicate fillets without tearing.

Storage and Reheating

• Storage: Store leftover fish and sauce in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat gently in a skillet over low heat, spooning sauce over the fish as it warms. Avoid microwaving, which can dry out the fish.