Lemon Butter Fish Fillet
There’s something timeless about a perfectly cooked fish fillet bathed in silky lemon butter sauce. It’s elegant enough for guests yet simple enough for a weeknight dinner. The fish turns tender and flaky in just minutes, while the lemon butter sauce adds richness balanced with fresh acidity.This recipe works beautifully with tilapia, cod, basa, sole, or any white fish fillet — ready in under 25 minutes!
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Servings: 4
Difficulty: Easy
Ingredients
4 white fish fillets (about 120–150g each)
Salt to taste
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
2 tbsp olive oil
For Lemon Butter Sauce:
3 tbsp unsalted butter
3 cloves garlic (minced)
Juice of 1 lemon (about 2–3 tbsp)
1 tsp lemon zest
1 tbsp chopped fresh parsley
2 tbsp water or chicken broth
Instructions
Prepare the Fish
Pat fillets dry with paper towels.
Season both sides with:
Salt
Black pepper
Paprika
Garlic powder
Drying the fish helps it sear properly.
Sear the Fish
Heat olive oil in a large skillet over medium heat.
Place fish in the pan and cook:
3–4 minutes per side
Until golden outside
And flakes easily with a fork
Remove from pan and set aside.
Make Lemon Butter Sauce
In the same pan:
Melt butter over medium-low heat.
Add minced garlic and sauté for 30 seconds (do not brown).
Stir in lemon juice, zest, and water/broth.
Simmer for 1–2 minutes until slightly thickened.
Turn off heat and stir in fresh parsley.
Combine & Serve
Return fish to the pan.
Spoon sauce generously over fillets.
Let simmer together for 1 minute.
Serve immediately.
Optional Add-Ons
Add 1 tbsp capers for a Mediterranean touch
Sprinkle red chili flakes for mild heat
Add 2 tbsp cream for a richer sauce
Finish with grated parmesan for extra depth
Serving Ideas
Serve with:
Garlic butter rice
Steamed broccoli
Mashed potatoes
Roasted asparagus
Fresh garden salad
Storage & Reheating
Store in airtight container up to 2 days in refrigerator.
Reheat gently on stovetop for 2–3 minutes.
Avoid microwaving too long (fish may dry out).
Nutritional Estimate (Per Serving)
Calories: 280–320 kcal
Protein: 28–32g
Fat: 18–20g
Carbohydrates: 2–3g
Omega-3s: Varies by fish type
Helpful Tips
Use fresh lemon for best flavor.
Don’t overcook — fish continues cooking after removing from heat.
For extra crispiness, lightly coat fish in flour before searing.
Internal temperature should reach 63°C (145°F) for safe doneness.
Final Thoughts
This Lemon Butter Fish Fillet is fresh, flavorful, and incredibly satisfying. The buttery richness combined with bright citrus creates a restaurant-quality dish in less than 25 minutes. Simple ingredients, big flavor — exactly how home cooking should be.