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Pan-Fried Fish with Lemon Butter Sauce

Enjoy flaky fish fillets enhanced by a rich lemon butter sauce, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 lb white fish fillets (cod, tilapia, or haddock work well), cut into 4 portions
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1/4 cup lemon juice (freshly squeezed is best!)
  • 2 tbsp chopped fresh parsley
  • Lemon wedges, for serving

Method
 

Preparation
  1. Pat the fish fillets dry with paper towels. This is crucial for achieving a crispy crust.
  2. Season the fish with salt and pepper.
  3. Dredge the fish fillets in flour, ensuring they are evenly coated. Shake off any excess flour.
Cooking
  1. Heat the butter and olive oil in a large skillet over medium-high heat.
  2. Carefully place the fish fillets in the hot skillet. Don’t overcrowd the pan; cook in batches if necessary.
  3. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
  4. Remove the fish from the skillet and set aside.
  5. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant.
  6. If using, pour in the white wine and let it simmer for a minute, allowing the alcohol to cook off.
  7. Stir in the lemon juice and parsley.
  8. Let the sauce simmer for another minute, until slightly thickened.
  9. Pour the lemon butter sauce over the fish fillets and serve immediately with lemon wedges.

Notes

Store leftover fish and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a microwave or skillet over low heat.