Lemon Butter Fish

This lemon butter fish is a simple, flavorful dinner made with tender white fish, warm spices, fresh lemon juice, butter, and parsley. It comes together quickly in one skillet, making it an excellent choice for an easy fish dinner on busy weeknights.

Why You’ll Love This Recipe

• Full of flavor: Paprika, garlic, lemon, butter, and parsley create a bright, savory sauce.
• Quick and simple: The fish cooks in just a few minutes, with minimal preparation.
• Family-friendly: Mild white fish pairs beautifully with the creamy, tangy lemon butter sauce.
• Easy cleanup: Everything comes together in one skillet.

Ingredients

• 1 lb white fish fillets, about four 4-oz fillets
• 1 1/2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup butter
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, minced
• Salt and black pepper, to taste
• Fresh lemon slices, for garnish

Instructions

1. Heat a large skillet over medium heat for about 1 minute.
2. In a small bowl, combine the paprika, garlic powder, salt, and black pepper.
3. Pat the fish fillets dry with paper towels, then rub the seasoning mixture evenly over both sides.
4. Add the olive oil to the hot skillet. Place the fish in the pan and cook for about 2 minutes per side, or until lightly golden and cooked through.
5. Transfer the fish to a plate and reduce the heat to low.
6. Add the butter to the skillet and cook for 1–2 minutes, stirring occasionally, until it begins to turn lightly golden.
7. Add the lemon juice, minced parsley, and a pinch of salt and pepper. Stir and cook over low heat for about 2 minutes until the sauce is smooth.
8. Add a few lemon slices to the skillet and return the fish to the pan.
9. Cook over medium-low heat for about 3 minutes, spooning the lemon butter sauce over the fillets every 30 seconds.
10. Garnish with fresh parsley and additional lemon slices. Serve immediately with your favorite sides.

Tips & Tricks

• Pat the fish dry: Removing excess moisture helps the fish brown instead of steaming.
• Don’t overcrowd the pan: Cook the fillets in batches if your skillet is small.
• Watch the butter: Once it begins to brown, keep the heat low so it doesn’t burn.
• Use fresh lemon juice: It gives the sauce a brighter flavor than bottled lemon juice.
• Choose a firm white fish: Halibut, cod, haddock, or similar mild fish can work well.
• Adjust the seasoning: Taste the sauce before serving and add more lemon, salt, or pepper as needed.

Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Pan-seared
• Cuisine: American-inspired
• Difficulty: Easy
• Dietary Notes: Halal-friendly; contains fish and dairy

Notes

For a lighter variation, you can reduce the amount of butter and increase the lemon juice slightly. Cod, haddock, or another firm white fish can be substituted for halibut.

Serve the fish with roasted vegetables, steamed broccoli, rice, mashed potatoes, couscous, or a crisp green salad. Spoon plenty of the lemon butter sauce over the fish just before serving.

Nutrition

Approximate per serving:

• Calories: 330
• Protein: 27g
• Carbohydrates: 3g
• Fat: 23g

Nutrition will vary depending on the type of fish and exact ingredients used.

FAQ

What fish is best for lemon butter fish?
Halibut, cod, haddock, and other firm white fish are excellent choices. They have a mild flavor that works especially well with lemon butter sauce.

Can I use frozen fish?
Yes. Thaw frozen fish completely and pat it very dry before seasoning and cooking for the best texture and browning.

How do I know when the fish is cooked?
The fish should be opaque and flake easily with a fork. For food safety, fish should reach an internal temperature of 145°F (63°C).

Can I make this lemon butter fish without halibut?
Absolutely. Cod, haddock, pollock, or another firm white fish can be used instead.

What can I serve with lemon butter fish?
Rice, roasted potatoes, couscous, steamed vegetables, green beans, or a fresh salad all pair nicely with the lemony butter sauce.

Can I make the lemon butter sauce ahead of time?
It is best prepared just before serving, but leftover sauce can be gently reheated. Avoid overheating it, as the butter can separate.

Storage

Refrigerator: Store leftover fish and sauce in an airtight container in the refrigerator for up to 2 days.

Freezer: For the best texture, freeze the cooked fish without the sauce for up to 1 month. Thaw overnight in the refrigerator.

Reheating: Reheat gently in a covered skillet over low heat with a small splash of water or broth. Warm just until heated through to avoid drying out the fish.

Similar Recipes

• Orange Teriyaki Salmon with Homemade Sauce
• Creamy Tuscan Shrimp Stuffed Salmon

Lemon Butter Fish

Lemon butter fish is tender white fish seasoned with paprika and garlic.

The fillets are pan-seared and finished in a fresh lemon butter sauce.

This easy fish dinner takes about 20 minutes from start to finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Dinner

Cuisine American-inspired

Ingredients

  

• 1 lb white fish fillets about four 4-oz fillets
• 1 1/2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup butter
• 2 tbsp lemon juice
• 2 tbsp fresh parsley minced
• Salt and black pepper to taste
• Fresh lemon slices for garnish

Instructions

 

• Heat a large skillet over medium heat for about 1 minute.
• In a small bowl, combine the paprika, garlic powder, salt, and black pepper.
• Pat the fish fillets dry with paper towels, then rub the seasoning mixture evenly over both sides.
• Add the olive oil to the hot skillet. Place the fish in the pan and cook for about 2 minutes per side, or until lightly golden and cooked through.
• Transfer the fish to a plate and reduce the heat to low.
• Add the butter to the skillet and cook for 1–2 minutes, stirring occasionally, until it begins to turn lightly golden.
• Add the lemon juice, minced parsley, and a pinch of salt and pepper. Stir and cook over low heat for about 2 minutes until the sauce is smooth.
• Add a few lemon slices to the skillet and return the fish to the pan.
• Cook over medium-low heat for about 3 minutes, spooning the lemon butter sauce over the fillets every 30 seconds.
• Garnish with fresh parsley and additional lemon slices. Serve immediately with your favorite sides.

Notes

For a lighter variation, you can reduce the amount of butter and increase the lemon juice slightly. Cod, haddock, or another firm white fish can be substituted for halibut.

Serve the fish with roasted vegetables, steamed broccoli, rice, mashed potatoes, couscous, or a crisp green salad. Spoon plenty of the lemon butter sauce over the fish just before serving.

Conclusion

This lemon butter fish proves that a delicious homemade seafood dinner doesn’t need to be complicated. With tender seasoned fish and a bright, buttery lemon sauce, you can have a flavorful meal on the table in about 20 minutes. Serve it with your favorite vegetable or grain, and enjoy a simple dinner the whole family can appreciate.