Pan Seared White Fish with Lemon Butter Sauce
Quick and easy pan-seared white fish with lemon butter sauce. This tender fish cooks in 10 minutes and comes out juicy and full of flavor. Season, sear, and serve with veggies or salad for a fast, delicious meal.
Ingredients
FOR THE FISH
- 2 white fish fillets, 6 oz. each, bones removed
- 2 tablespoons oil or clarified butter
- 1 tablespoon seafood seasoning (Old Bay, Cajun blackened, or lemon pepper)
- kosher salt and black pepper to taste
- lemon wedges for serving
FOR THE SAUCE
- 3 tablespoons unsalted butter
- 1 minced garlic clove
- juice of ½ lemon
- 2 tablespoons chopped parsley
- kosher salt to taste
Instructions
- Pat the fish fillets dry with paper towels. Lightly season both sides of the fish with salt and pepper and additional seasonings.
- Place a large skillet over medium-high heat. Add oil or butter and swirl to coat the pan. The pan should be hot enough that the fish sizzles as soon as it touches the surface.
- Lay the fish in the pan, skin-side down, if it has skin. Let the fish cook undisturbed for 3-4 minutes or until the edges turn opaque and the fish is not stuck to the pan.
- While the fish cooks, melt four tablespoons of butter in a small saucepan over medium-low heat. Stir in the minced garlic, juice of half a lemon (about 1 tablespoon), and chopped parsley. Season to taste with salt. Turn off the heat and cover the pot until the fish is ready.
- Gently flip the fish using a wide fish spatula. Cook for another 2-3 minutes on the other side. The fish is done when it flakes easily with a fork.
- Plate the fish and spoon the warm butter sauce over the top. Serve hot with lemon wedges.
Notes
Preheat the pan: A hot skillet helps the fish sear and keeps it from sticking. If the fish doesn't release when you try to turn it, let it cook for another minute. Do not force it from the pan.
Cook in batches: Avoid crowding the skillet. Use two pans at the same time, or carefully wipe the skillet clean between batches. Add fresh oil and butter before cooking the next batch.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and sauce in a covered skillet over low heat. Warm gently for a few minutes, just until heated through.
Nutrition
Calories: 407.2kcalCarbohydrates: 3.9gProtein: 30gTotal Fat: 30.5gSaturated Fat: 18.4gCholesterol: 127.7mgSodium: 186.8mgPotassium: 688.9mgFiber: 1.3gSugar: 0.9g
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