There’s something about the sizzle of fish hitting a hot pan that makes you stop for a moment. Last week, I was juggling a few things at once—half-listening to a podcast while trying to keep dinner simple. The aroma of garlic and butter mixing with a bright splash of lemon juice filled the kitchen, making it hard not to peek. The fish turned out flaky and tender, with just the right hint of tanginess from the lemon butter sauce. I almost forgot to set the timer, but somehow it all came together, reminding me that good food doesn’t have to be complicated or perfect.
Pan-seared white fish with lemon butter sauce is one of those recipes that feels fresh yet comforting. It’s quick, but it never feels rushed because the flavors are so balanced. The buttery sauce with a zing of lemon adds just enough brightness without overpowering the delicate fish. And honestly, it’s easy to feel a bit fancy when you drizzle that golden sauce over the fillets, even if it’s a weeknight dinner.
- Light and fresh, yet satisfying enough for a full meal.
- Ready in about 20 minutes, which is great when time is tight.
- The lemon butter sauce is simple — and that’s kind of the point.
- It’s versatile; you can swap the fish type or tweak the herbs if you want, though I haven’t tested every variation myself.
If you’re a little nervous about pan-searing fish for the first time, don’t worry. It’s more forgiving than it looks, and the butter sauce helps keep things moist and flavorful. I usually serve this with a crisp green salad or some steamed vegetables to keep it light but filling.
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Pan-Seared White Fish with Lemon Butter Sauce
- Total Time: 20 minutes
- Yield: 4 1x
Description
A simple and delicious pan-seared white fish recipe served with a tangy lemon butter sauce. Perfect for a quick and healthy dinner.
Ingredients
4 white fish fillets (such as cod or tilapia), about 6 ounces each, skin removed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
2 garlic cloves, minced
1 lemon, juiced
1 tablespoon fresh parsley, chopped
Instructions
Pat the white fish fillets dry with paper towels.
Season both sides of the fillets with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the fish fillets to the skillet and cook for 3-4 minutes on one side without moving them.
Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Remove the fish from the skillet and set aside on a warm plate.
Reduce heat to medium and add the butter to the skillet.
Once the butter has melted, add the minced garlic and cook for 1 minute until fragrant.
Stir in the lemon juice and cook for another 30 seconds.
Pour the lemon butter sauce over the cooked fish fillets.
Garnish with chopped fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Cooking this recipe doesn’t require any fancy gear—just a good skillet that can handle a bit of heat without sticking. I like to plate the fish straight from the pan to keep it warm and delicious. Sometimes I add a sprinkle of chopped parsley or a few extra lemon wedges on the side, depending on what I have on hand. If you’re feeling adventurous, a pinch of chili flakes in the butter sauce can add a subtle kick, though it’s not necessary. I’ve also tried swapping out parsley for dill, which changes the flavor just enough to keep it interesting.
FAQ
Can I use frozen fish for this recipe?
Yes, just make sure to thaw it completely and pat dry before cooking to avoid excess moisture.
How do I know when the fish is done?
The fish should be opaque and flake easily with a fork. Usually, it takes about 3-4 minutes per side depending on thickness.
Can I make the lemon butter sauce ahead?
It’s best made fresh in the pan after cooking the fish to keep it silky and warm.
Give this pan-seared white fish a try next time dinner feels a bit too rushed. It’s simple, fresh, and kind of hard to mess up — just enough to make a weeknight feel a little special.