Pan-Seared White Fish with Lemon-Herb Butter Sauce
Pan-Seared White Fish with Lemon-Herb Butter Sauce
Ingredients
For the Fish
- 1 1/2 pounds white fish fillets, such as cod, halibut, or tilapia, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Lemon-Herb Butter Sauce
- 4 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 4 lemon wedges
Instructions
- 1
Pat the fish fillets dry with paper towels. Season both sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Dredge each fillet lightly in the all-purpose flour, shaking off any excess.
⏱️ 5 min
- 2
Heat the olive oil in a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Carefully place the floured fish fillets in the hot skillet, ensuring not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min
- 3
Sear the fish for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork. Transfer the cooked fish to a plate and set aside.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Stir in the fresh lemon juice, chopped parsley, chopped dill, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 1-2 minutes, stirring constantly, until the sauce is slightly reduced and fragrant.
⏱️ 2 min
- 6
Spoon the lemon-herb butter sauce generously over the pan-seared fish fillets. Garnish with fresh lemon wedges and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared White Fish with Lemon-Herb Butter Sauce
For the Fish
- 1 1/2 pounds white fish fillets, such as cod, halibut, or tilapia, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Lemon-Herb Butter Sauce
- 4 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 4 lemon wedges
Instructions
- 1
Pat the fish fillets dry with paper towels. Season both sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Dredge each fillet lightly in the all-purpose flour, shaking off any excess.
⏱️ 5 min - 2
Heat the olive oil in a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Carefully place the floured fish fillets in the hot skillet, ensuring not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min - 3
Sear the fish for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork. Transfer the cooked fish to a plate and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Stir in the fresh lemon juice, chopped parsley, chopped dill, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 1-2 minutes, stirring constantly, until the sauce is slightly reduced and fragrant.
⏱️ 2 min - 6
Spoon the lemon-herb butter sauce generously over the pan-seared fish fillets. Garnish with fresh lemon wedges and serve immediately.
⏱️ 2 min