Lemon Butter Sauce for Fish
Ingredients
- 4 white fish fillets (about 6 oz each), such as cod, tilapia, or flounder
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons fresh lemon juice (about 1–2 lemons)
- 1 teaspoon lemon zest
- 1/4 cup low-sodium chicken broth or dry white wine
- 1 tablespoon capers, drained (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Pat the fish fillets completely dry with paper towels. Season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Add the fish fillets and cook for 3 to 4 minutes per side without moving them, until golden and cooked through. Remove and set aside, tented loosely with foil.
- Reduce heat to medium. Add butter to the same pan and let it melt slowly until it begins to foam.
- Add minced garlic and stir for about 30 seconds until fragrant and just barely golden.
- Pour in the broth or wine and scrape up any browned bits from the bottom of the pan. Let it bubble for 1 minute.
- Add lemon juice and lemon zest. Stir and let the sauce simmer for 1 to 2 minutes until slightly reduced. Add capers if using.
- Taste and adjust salt. Spoon the sauce over the fish, scatter fresh parsley on top, and serve immediately.
Notes
Pat the fish completely dry before it hits the pan — this is the single most important step for a good sear. Wet fish steams instead of crisps, and no amount of good sauce fixes a soggy fillet.