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Homemade Lemon Butter Fish Recipe

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4.2 from 151 reviews

This Homemade Lemon Butter Fish recipe features tender white fish fillets pan-seared to perfection and topped with a luscious, silky lemon butter sauce enhanced with fresh garlic and parsley. Quick to prepare and bursting with bright citrus flavor, it’s an elegant yet simple dish perfect for a comforting weeknight dinner or a special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Fish

  • 4 white fish fillets (about 5-6 ounces each, such as cod, flounder, halibut, sea bass or haddock)
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons extra virgin olive oil

Lemon Butter Sauce

  • 2 cloves garlic, very finely minced
  • 2 lemons, juiced (about ⅓ cup lemon juice)
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons flat leaf parsley, finely chopped

Instructions

  1. Season the fish: Pat the fish fillets very dry with paper towels and season generously on both sides with kosher salt and freshly cracked black pepper. Let them sit at room temperature while you prepare the rest of your ingredients.
  2. Cook the fish: Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the fish and cook without moving it until a nice golden crust forms, about 3-4 minutes. Flip the fillets and cook the second side just until the fish becomes opaque and flakes easily, about 2-3 minutes depending on thickness. Remove the fish from the skillet to a plate and set aside.
  3. Sauté garlic: Reduce the heat to medium and add the finely minced garlic to the same skillet. Cook for about 30 seconds until fragrant, being careful not to let it brown.
  4. Simmer lemon juice: Pour in the fresh lemon juice and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan. This will slightly reduce the lemon juice and mellow its flavor.
  5. Start the beurre blanc sauce: Lower the heat to medium-low. Add a few pieces of the cold butter to the skillet and whisk continuously as they melt to begin forming a smooth, glossy sauce. Continue adding the butter gradually, whisking constantly to emulsify the sauce.
  6. Emulsify the sauce: Turn off the heat and whisk in the remaining butter until fully incorporated and silky. If the butter stops melting or the sauce thickens too much, briefly turn the heat back on just enough to loosen it, then turn it off again. The sauce should be smooth and glossy, not oily or broken.
  7. Season the sauce: Taste the sauce and adjust seasoning with salt and freshly cracked pepper if necessary.
  8. Warm the fish in the sauce: Return the cooked fish to the skillet just to warm through, spooning the lemon butter sauce generously over the fillets.
  9. Serve: Transfer the fish to serving plates, pour any remaining sauce over the top, and finish with a sprinkle of finely chopped flat leaf parsley for freshness and color.

Notes

  • Patting the fish dry before cooking ensures a crispy crust.
  • Use cold butter and add it gradually off the heat to properly emulsify the sauce and avoid separation.
  • Do not overcook the fish; it should flake easily but remain moist and tender.
  • Fresh lemon juice is essential for bright flavor; avoid bottled lemon juice.
  • This recipe works great with any firm white fish such as cod, halibut, haddock, or sea bass.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/homemade-lemon-butter-fish-recipe/