Pan-Fried Fish with Lemon Butter Sauce

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 20 minutes, this dish is perfect for busy evenings or when you want to impress guests without spending hours in the kitchen.
• Luscious Sauce: The lemon butter sauce is rich and tangy, perfectly complementing the crispy fish fillets.
• Versatile: You can use any white fish, like cod, tilapia, or sole, making this recipe adaptable to your preferences.

Ingredients

• 4 fish fillets (such as cod, tilapia, or sole)
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 lemon, juiced
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Fish

1. Season both sides of the fish fillets with salt and pepper.
2. Dredge the fillets in flour, shaking off any excess.

Step 2: Cook the Fish

1. In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
2. Add the fish fillets to the skillet and cook for about 4 minutes on each side, or until the fish is golden brown and cooked through.
3. Remove the fish from the skillet and set aside.

Step 3: Make the Lemon Butter Sauce

1. In the same skillet, add the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the pan.
2. Stir in the capers and the remaining 2 tablespoons of butter until melted, and the sauce slightly thickens.

Step 4: Finish the Dish

1. Return the fish fillets to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.
2. Garnish with fresh parsley and lemon slices before serving.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Nutritional Information

• Calories: 310 kcal per serving

Variations

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.
• Herb Infusion: Add fresh thyme, dill, or tarragon to the sauce for added depth of flavor.
• Non-Dairy Version: Substitute the butter with olive oil or a dairy-free butter alternative to make the recipe dairy-free.

Storage & Reheating

• Storage: Leftover fish can be stored in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat to maintain the texture and flavor of the fish.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish fillets will work, but be sure to thaw them properly before cooking for the best results.

What side dishes go well with this pan-fried fish?

This dish pairs wonderfully with steamed vegetables, roasted potatoes, or a fresh green salad.

Can I make the lemon butter sauce ahead of time?

The sauce is best made fresh, but you can prepare it in advance and reheat it before serving.

How can I tell when the fish is done cooking?

The fish is done when it is opaque and flakes easily with a fork.

Conclusion

Pan-Fried Fish with Lemon Butter Sauce is a simple, elegant dish that brings out the natural flavors of the fish, enhanced by a creamy and tangy sauce. This recipe is perfect for a quick dinner or a special meal and can be easily customized with your favorite seasonings or sides. Enjoy this delicious seafood dish that’s sure to become a family favorite!

---

Print