Lemon Butter Fish Fillet is a simple, elegant dish that lets fresh ingredients do all the work. Light, flaky fish is cooked gently and finished with a silky lemon-butter sauce that’s bright, rich, and perfectly balanced. It’s the kind of recipe that feels special enough for guests but easy enough for a weeknight dinner.
This dish is all about timing and restraint—no heavy seasoning, no complicated steps—just tender fish, real butter, and fresh lemon bringing everything together.
Yield and Timing
This recipe serves 4 people.
Prep time is 10 minutes, with 15 minutes of cooking time.
Ingredients
- 4 fish fillets (cod, tilapia, haddock, sole, or flounder work well)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional but recommended)
- Optional garnish: fresh parsley or lemon slices
Preparation
Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Once hot, add the fish fillets and cook for 3–4 minutes per side, depending on thickness, until golden and flaky. Remove the fish from the pan and set aside.
Reduce heat to medium-low. Add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 30 seconds, just until fragrant.
Add the lemon juice and lemon zest, stirring gently to combine. Let the sauce simmer for 1–2 minutes, allowing it to slightly thicken.
Return the fish fillets to the skillet and spoon the lemon butter sauce over them. Cook for another 1–2 minutes, just to warm the fish through and coat it in the sauce.
Serving Suggestions
Serve Lemon Butter Fish Fillet immediately, spooning extra sauce over the top. It pairs beautifully with rice, mashed potatoes, roasted vegetables, or a simple green salad. A slice of crusty bread is perfect for soaking up the lemony butter sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish.
Why This Recipe Works
This dish shines because it stays simple. The butter adds richness, the lemon adds brightness, and the fish remains tender and clean-tasting. Lemon Butter Fish Fillet is proof that you don’t need complicated ingredients to make a meal feel refined, comforting, and deeply satisfying.
Enjoy !!!
