This quick and easy lemon butter fish fillet is perfect when you\u2019re craving something healthy yet flavorful. With golden seared edges and a bright, citrusy sauce, it\u2019s a restaurant-worthy dish ready in under 20 minutes.<\/p>\n
Ingredients:<\/strong><\/p>\n structions:<\/strong><\/p>\n Pat the fish fillets dry and season both sides with salt, pepper, and lemon pepper if using.<\/p>\n Heat olive oil in a non-stick pan over medium heat. Place fish in the pan and cook for 2\u20134 minutes per side, depending on thickness, until golden and flaky. Remove and set aside.<\/p>\n In the same pan, melt butter. Add minced garlic and cook for about 30 seconds until fragrant.<\/p>\n Stir in lemon juice and zest, then bring to a quick simmer. Turn off heat and stir in chopped parsley.<\/p>\n Spoon the lemon butter sauce over the fish fillets and serve immediately with lemon slices.<\/p>\n Tips:<\/strong><\/p>\n FAQs:<\/strong><\/p>\n Q: What kind of fish works best?<\/strong> Q: Can I bake the fish instead?<\/strong> Q: Is it freezer-friendly?<\/strong>\n
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\nA: Any mild, white flaky fish\u2014hake, cod, haddock, or tilapia all work great.<\/p>\n
\nA: Yes! Bake at 200\u00b0C (400\u00b0F) for 12\u201315 minutes, then pour the sauce over before serving.<\/p>\n
\nA: It\u2019s best enjoyed fresh, but you can refrigerate leftovers for up to 2 days.<\/p>\n\n