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–+ servings

Lemon Butter Fish

Discover the zesty, buttery delight of Lemon Butter Fish. Perfect for any occasion, this simple yet elegant dish is a crowd-pleaser. Learn the recipe and tips to make it at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 60 g unsalted butter cut into pieces
  • 1 tbsp fresh lemon juice
  • to taste Salt
  • to taste finely ground pepper
  • 2 fillets thin white fish (120-150g / 4-5 oz each), skinless and boneless (Bream is recommended)
  • 2 tbsp white flour
  • 2 tbsp oil (canola oil recommended)
  • to serve Lemon wedges
  • optional Finely chopped parsley for garnish

Equipment

  • Light-colored saucepan or small skillet
  • Non-stick skillet
  • Small bowl
  • Paper towels
  • Spatula

Method
 

  1. Place the butter in a light-colored saucepan or small skillet over medium heat. Melt the butter and let it cook until golden brown and nutty (about 3 minutes), then remove from heat and pour into a small bowl. Add lemon juice, salt, and pepper, stir, and set aside.
  2. Pat the fish dry with paper towels and sprinkle with salt and pepper. Coat lightly with flour and shake off excess flour.
  3. Heat oil in a non-stick skillet over high heat. When the oil is shimmering, add the fish and cook for 1.5 minutes until golden and crispy, then turn and cook the other side for another 1.5 minutes. Remove to serving plates.
  4. Drizzle each fillet with about 1 tbsp of lemon butter sauce, garnish with parsley, and serve with lemon wedges.

Nutrition

Calories: 370kcalCarbohydrates: 15gProtein: 28gFat: 22gSaturated Fat: 10gCholesterol: 65mgSodium: 200mgPotassium: 500mgFiber: 1gVitamin A: 10IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

For a flavor boost, add finely grated garlic to the butter while it melts. Make sure the fish is patted dry to achieve the best crispy texture. Overcrowding the pan while cooking can lead to steaming instead of frying; cook in batches if necessary. Store leftover lemon butter sauce in an airtight container for up to 5 days; reheat gently before serving. The cooked fish is best enjoyed fresh but can be stored for up to 2 days.
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