Lemon Butter Fish
September 5, 2018
- 4 white fish fillets, about 1-inch thickness (cod, halibut, bass, etc.)
- 3 tablespoons sweet butter
- Juice and zest from 1 medium lemon
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- Freshly chopped basil or parsley leaves, for garnish and flavor
- Extra lemon slices for serving
- Step 1 Use paper towels to thoroughly dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan.
- Step 2 Set aside.
- Step 3 In a bowl, combine melted butter, lemon juice and zest, and 1 1/2 teaspoons kosher salt.
- Step 4 Stir to combine well.
- Step 5 In a separate bowl, combine the remaining 1/2 teaspoon kosher salt, paprika, granulated garlic, granulated onion, and black pepper.
- Step 6 Evenly press spice mixture onto both sides of fish fillets.
- Step 7 In a large, heavy pan over medium high heat, heat up the olive oil until hot.
- Step 8 Cook 2 fish fillets at a time to avoid overcrowding (allows for browning.)
- Step 9 Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned.
- Step 10 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.
- Step 11 Serve fish with remaining lemon butter sauce, basil or parsley, and lemon wedges.