The mild flavors of white fish are perfect for accenting and melding with richness and tartness for a truly delectable dinner! Lemon Butter Fish is pan-fried to a crispy delight with a herbaceous jacket before being drizzled with lemon butter. The lemon butter is the stuff of dreams, bright and rich and wonderful for elevating savory sensations. Lemon Butter Fish only takes 20 minutes to make so you can save yourself a trip to your favorite seafood restaurant and whip this up yourself!
Ingredients
- 4 white fish fillets, firm, about 6-inches long and 1-inch-thick, such as cod, halibut, or Mahi Mahi
- 3 tablespoons butter, melted
- 1 medium lemon, zested and juiced
- 1 teaspoon kosher salt, divided, plus more, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- freshly chopped basil or parsley leaves, optional, to taste, for garnish
- lemon slices, optional, to taste, for serving
Directions
Step 1 –Using paper towels, thoroughly pat the fish fillets dry to help ensure they brown in the pan.
Step 2 –In a bowl, combine the melted butter, the lemon zest, the lemon juice, and 1/2 teaspoon of the salt, stirring to ensure they are combined well. Taste for seasoning and add the extra salt as needed.
Step 3 –In a separate bowl, combine the remaining 1/2 teaspoon salt with the paprika, the garlic powder, the onion powder, and the black pepper.
Step 4 –Evenly press the fish fillets into the paprika spice mixture on both sides.
Step 5 –In a large heavy pan on the stovetop, heat the olive oil over medium-high heat.
Step 6 –Once the oil is sizzling hot, add the fillets 2 at a time and cook until the fish becomes opaque, feels firm in the center, and are browned, about 3-4 minutes per side. Drizzle some of the lemon butter sauce over the fillets as they cook, reserving the rest for serving.
Step 7 –Season with the extra salt as needed and repeat until all of the fillets are cooked.
Step 8 –Serve the fillets with the remaining lemon butter sauce, the basil, and the lemon slices.
