Pan-Seared Lemon Butter Fish Fillet with a Zingy Citrus Kick
Ingredients:
4 white fish fillets (tilapia, cod, or halibut)
2 tablespoons olive oil
1/4 cup unsalted butter
2 garlic cloves, minced
Juice of 1 large lemon
Zest of 1 lemon
1 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
Salt and black pepper to taste
Lemon slices, for garnish
Directions:
Pat fish fillets dry with paper towels and season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add fish and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, melt butter over medium heat. Add garlic and sauté for 1 minute.
Stir in lemon juice and zest, letting the sauce simmer gently for 1–2 minutes.
Return fish to the pan and spoon sauce over each fillet. Simmer for another minute to coat and reheat.
Serve warm, garnished with lemon slices and chopped parsley.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 290 kcal | Servings: 4 servings
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