Lemon Butter Fish Recipe

Close up of flaky white fish fillets with crisp golden edges, topped with herbs and bathed in glossy lemon butter sauce.

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Lemon Butter Fish Recipe

This easy lemon butter fish recipe is one you’ll come back to again and again. It uses a simple pan-searing technique that works beautifully with a variety of fish and can be customized with whatever herbs or spices you have on hand. The fish turns out flaky, tender, and perfectly juicy every time, finished with a silky lemon butter sauce that will have you licking the plate clean. It’s impressive enough for guests, but comes together in under 30 minutes for a restaurant-quality meal any night of the week!

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Calories: 394kcal

Author: Nicole Gaffney

Ingredients

4 white fish fillets about 5-6 ounces each, such as cod, flounder, halibut, sea bass or haddock
kosher salt and freshly cracked black pepper
2 tablespoons extra virgin olive oil
2 cloves garlic very finely minced
2 lemons juiced, about ⅓ cup
6 tablespoons butter cold, unsalted, cut into pieces
2 tablespoons flat leaf parsley finely chopped

Instructions

Pat the fish fillets very dry with paper towels and season generously on both sides with salt and pepper. Let them sit at room temperature while you prepare the rest of your ingredients.
4 white fish fillets, kosher salt and freshly cracked black pepper
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 crust forms, about 3-4 minutes. Flip and cook the second side just until the fish is opaque and flakes easily, another 2-3 minutes depending on thickness. Remove the fish to a plate and set aside.
2 tablespoons extra virgin olive oil
Lower the heat to medium and add the garlic to the same skillet. Cook for about 30 seconds, just until fragrant, making sure it does not brown.
2 cloves garlic
Add the lemon juice and let it simmer for 1-2 minutes, scraping up any bits from the bottom of the pan, until it reduces slightly and the flavor mellows.
2 lemons
Lower the heat to medium-low. Add a few pieces of cold butter and whisk continuously as they melt to start forming a smooth, glossy sauce. Continue adding the butter a little at a time, whisking constantly.
6 tablespoons butter
Turn off the heat and whisk in the remaining butter until fully emulsified. If the butter stops melting, turn the heat back on briefly just until it loosens up, then turn it back off. The sauce should look silky, not oily or broken.
Taste and adjust seasoning with salt and pepper as needed.
Return the fish to the pan just to warm through, spooning the sauce over the top.
Transfer to plates, pour extra sauce over the fish and finish with chopped parsley.
2 tablespoons flat leaf parsley

Notes

The cook time really depends on the type of fish you choose and how thick the fillets are. If using a thermometer, the internal temperature should reach 145°F at the thickest part.
You can tell if the fish is done by poking a skewer or toothpick gently into the thickest part of the flesh. If it goes through with no resistance, it’s fully cooked. If there's resistance, it needs one or two more minutes.
Make sure your butter is cold and added gradually over very low heat. This is what helps the sauce stay smooth instead of separating.
Keep the heat gentle once the butter goes in. If the pan is too hot, the sauce will break.
If your lemons are very large or very tart, start with a little less juice and add more to taste.
This is best served right away, but leftovers can be gently reheated over low heat with a splash of water or lemon juice to loosen the sauce.

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