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Lemon Butter Fish

Lemon Butter Fish

Lemon Butter Fish

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
cutting board
2
knife
3
measuring spoons
4
measuring cup
5
small bowl
6
large skillet
7
spatula
8
serving platter
9
paper towels
10
citrus juicer

Ingredients

Fish

  • 1
    1 lb fish fillets

Butter & Lemon

  • 1
    0.25 cup butter
  • 2
    2 each lemons

Seasoning

  • 1
    0.5 tsp garlic powder
  • 2
    0.5 tsp onion powder
  • 3
    0.25 tsp salt
  • 4
    0.25 tsp black pepper

Garnish

  • 1
    2 tbsp fresh parsley

Directions

1

Prepare the Fish

Ensure the fish fillets are thawed if frozen. Pat them dry with paper towels to remove excess moisture. This helps the seasoning adhere better and prevents steaming during cooking.

2

Mix the Seasoning

In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Mix well to ensure even distribution of the seasoning.

3

Season the Fish

Sprinkle the seasoning mixture evenly over both sides of the fish fillets. Gently press the seasoning onto the fish to help it adhere. Ensure even coverage for a consistent flavor.

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4

Prepare the Lemons

Slice one lemon into thin rounds, and juice the other lemon into a small bowl. Set both aside. Having the lemon juice ready prevents delays while cooking, and the lemon slices add a visual appeal and extra flavor.

5

Melt the Butter

Melt the butter in a large skillet over medium heat. The pan is hot enough when a drop of water sizzles and evaporates quickly. Watch carefully to prevent the butter from burning.

6

Add the Fish to the Pan

Carefully place the seasoned fish fillets into the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Overcrowding lowers the pan temperature and can cause the fish to steam instead of sear.

7

Sear the First Side

Cook the fish for 3-5 minutes on one side until it is golden brown and easily releases from the pan. Use a spatula to gently flip the fish to the other side when it is ready, avoid breaking the fish fillets.

8

Cook the Second Side and Add Lemon

Add lemon slices to the pan. Pour the fresh lemon juice over the fillets. Continue cooking for another 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. The lemon juice adds a tangy element, and the slices give a burst of citrus flavor.

9

Serve and Garnish

Remove the skillet from the heat. Carefully transfer the fish fillets to a serving platter. Garnish with fresh parsley. Serve immediately. The hot fish is delicate, so use a wide spatula to move the fillets.

Recipe Tips

  • For best results, use fresh fish fillets, but frozen fish fillets can be used as well, be sure they are fully thawed before cooking.
  • If you don't have fresh lemons, bottled lemon juice can be used, although fresh is recommended.
  • To avoid sticking, make sure your pan is properly preheated before adding the fish.
  • Use a non-stick pan for easier cooking and cleanup.
  • Be careful while cooking to avoid any burns due to hot surfaces and splattering. Always use a spatula to remove food from the pan.
  • Store leftover fish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
  • Serve this dish with steamed vegetables, rice, or a side salad for a complete meal.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

5g

Protein

35g

Fat

20g

Fiber

1g

Sugar

2g

Sat. Fat

12g

Sodium

400mg

Trans Fat

0g

Cholesterol

100mg

Potassium

500mg

Vitamin A

50%

Vitamin C

20%

Calcium

50%

Iron

1%

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