Garlic Butter Fish (Printable)

Pan-seared white fish in a fragrant garlic butter sauce with lemon and parsley—ready in 25 minutes for 4 servings.

# What You’ll Need:

→ Fish

01 - 4 white fish fillets, 6 ounces each (cod, tilapia, or haddock recommended)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Garlic Butter Sauce

04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons chopped fresh parsley

→ Garnishes

09 - Lemon wedges, for serving
10 - Extra chopped parsley, optional

# Directions:

01 - Gently pat fish fillets dry with paper towels, then season both sides evenly with salt and freshly ground black pepper.
02 - In a large nonstick skillet, heat 2 tablespoons of butter over medium-high heat. Once hot, add the fillets, ensuring space between each. Cook for 3 to 4 minutes per side until golden and the fish flakes easily with a fork (internal temperature should reach 145°F). Transfer carefully to a plate.
03 - Reduce heat to medium. Melt remaining 2 tablespoons butter in the same skillet, then add minced garlic and sauté for 1 minute until fragrant but not browned.
04 - Stir lemon juice and zest into the butter and garlic. Return the fish fillets to the skillet, spooning sauce generously over each fillet.
05 - Sprinkle with chopped fresh parsley. Immediately serve with lemon wedges and extra parsley if desired.

# Expert Suggestions:

01 -
  • The butter sauce looks and tastes restaurant-fancy, but it secretly takes less than half an hour to pull off—no white tablecloth required.
  • The whole dish is naturally low carb and gluten-free, so you can serve it to just about anyone and watch them swoon.
02 -
  • Turning up the heat too high will brown the butter and make the garlic bitter—moderation truly pays off here.
  • A generous sear gives the fish texture and flavor, but patience is crucial—moving it too soon leaves it pale and fragile.
03 -
  • Always have everything chopped and zested before turning on the stove—this dish moves quickly.
  • The real secret: letting the fish rest for a minute so the juices settle back in.

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