Pan-Fried Fish with Lemon Butter Sauce
Ingredients:
- 4 fillets of white fish (such as tilapia or cod)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Directions:
- Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
- Dredge each fillet in flour, shaking off excess.
- In a large skillet, heat olive oil over medium-high heat.
- Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from the skillet and set aside.
- In the same skillet, melt the unsalted butter.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the lemon zest and lemon juice, allowing the flavors to meld for another minute.
- Return the cooked fish fillets to the skillet, spooning the lemon butter sauce over them.
- Garnish with fresh chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 8-10 minutes | Total Time: Approximately 18-20 minutes | Servings: 4
Tips:
Serve the Pan-Fried Fish with Lemon Butter Sauce over a bed of rice or with steamed vegetables for a complete meal.
Adjust the level of lemon zest and juice according to your taste preference.
Experiment with different herbs such as dill or chives for added freshness.