Pan Fried Succulent Fish with Creamy Lemon Butter Sauce
Author:felis
Total Time:30 minutes
Yield:4 servings 1x
Description
Enjoy our panfried fish in a savory lemon butter sauce A delightful balance of tender succulent seafood and a creamy zesty topping Elevate your meal with this easytoprep dish
Ingredients
Scale
4 fillets of white fish (such as tilapia, cod, or halibut)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves of garlic, minced
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons capers, drained
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Begin by patting the fish fillets dry with paper towels. Season both sides generously with salt and black pepper to taste.
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Once the oil is shimmering, gently add the seasoned fish fillets to the pan.
Cook the fish for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Carefully pour in the freshly squeezed lemon juice and stir to combine. Allow the sauce to simmer for 2-3 minutes, until slightly thickened.
Once the fish is cooked, transfer the fillets to a serving platter. Drizzle the warm lemon butter sauce over the top, and sprinkle the capers and chopped parsley over the dish.
