Garlic Butter Fish (Print version)

Seared white fish in garlic butter with lemon and parsley — elegant, low-carb dinner ready in 25 minutes.

# What goes in:

→ Fish

01 - 4 white fish fillets (each about 6 oz), such as cod, tilapia, or haddock
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Garlic Butter Sauce

04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, chopped

→ Optional Garnishes

09 - Lemon wedges, for serving
10 - Additional chopped parsley, for serving

# Cooking steps:

01 - Pat fish fillets dry using paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Once butter is melted and hot, place the fish fillets in the pan, ensuring adequate space between each. Sear for 3 to 4 minutes per side until golden and fish flakes easily with a fork (internal temperature 145°F). Carefully transfer cooked fillets to a plate.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. When melted, stir in the minced garlic and sauté for 1 minute, just until fragrant but not browned.
04 - Stir in lemon juice and lemon zest, then return the cooked fish fillets to the skillet. Use a spoon to generously baste each fillet with the garlic butter sauce.
05 - Sprinkle chopped fresh parsley over the fish. Serve promptly with lemon wedges and extra parsley, as desired.

# Tips from flavorandfeast:

01 -
  • The sauce transforms even the simplest fish into something elegant and secretly restaurant-worthy.
  • I never have to worry about overcomplicating things—this dish is fast, forgiving, and always looks impressive.
02 -
  • Once I let the garlic cook too long and it turned bitter, so keep watch and stir often—fragrance, not brownness, is your cue.
  • Zesting the lemon before juicing saves you from juggling sticky fruit mid-sauté—learned that after nearly zesting my thumb one time.
03 -
  • Use a fish spatula—it slips easily under delicate fillets and keeps them intact.
  • For an occasional twist, toss in a pinch of red pepper flakes to give the sauce a mellow heat.

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