EASY LEMON BUTTER FISH IN 20 MINUTES
Prep Time: 7 mins
Cook Time: 12 mins
Total Time: 19 mins
Category: dinner, main dish
- 4 white fish fillets, about 1-inch thickness (cod, halibut, bass, etc.)
- 3 TB melted butter (I use salted)
- Juice and zest from 1 medium lemon
- 2 tsp kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp freshly ground black pepper
- 3 TB olive oil
- freshly chopped basil or parsley leaves, for garnish and flavor
- extra lemon slices for serving
- Use paper towels to thoroughly dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan. Set aside.
- In a bowl, combine melted butter, lemon juice and zest, and 1 1/2 tsp kosher salt. Stir to combine well. In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto both sides of fish fillets.
- In a large, heavy pan over medium high heat, heat up the olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding (allows for browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned – lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture.
- Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.
The actual cook time varies, depending on type and cut of fish. I typically cook about 3-4 minutes per side.
Serve with rice and vegetables for a healthy meal that happens to be gluten-free.