Pan-fried fish with lemon butter sauce is a refined yet approachable dish, celebrated for its crisp texture, tender interior, and the bright, velvety richness of its sauce. This classic recipe highlights the natural flavors of fresh white fish, enhanced with a golden sear and finished with a fragrant lemon butter glaze. It’s a staple in modern European cuisine and is often favored for its quick execution and elegant presentation.
Ingredients
2 white fish fillets (such as cod, halibut, or snapper), about 6 oz each
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour (for dredging)
2 tablespoons neutral oil (such as avocado or canola oil)
3 tablespoons unsalted butter, divided
2 cloves garlic, finely minced
2 tablespoons fresh lemon juice
ÂĽ cup dry white wine or low-sodium chicken broth
1 tablespoon chopped parsley or chives
Lemon slices (for garnish)
Preparation
Step 1: Season and Dredge the Fish
Begin by patting the fillets dry with paper towels to ensure a crisp exterior. Lightly season both sides with salt and pepper. Dredge each fillet in a thin layer of flour, shaking off the excess. This step provides a delicate crust and helps prevent the fish from sticking to the pan.
Step 2: Sear the Fillets
Heat oil in a heavy-bottomed skillet (cast iron or stainless steel preferred) over medium-high heat. When the oil is shimmering, gently place the fillets into the pan. Allow them to cook undisturbed for 3–4 minutes until golden brown, then flip and cook the other side for another 2–3 minutes. Remove the fish once fully cooked and set aside, tented with foil.
Step 3: Prepare the Lemon Butter Sauce
Lower the heat to medium. In the same skillet, melt 1 tablespoon of butter. Add the garlic and sauté briefly until fragrant, about 30 seconds. Deglaze the pan with white wine or broth, scraping up any fond. Let the liquid simmer and reduce by half. Whisk in the remaining 2 tablespoons of butter and the lemon juice until emulsified.
Step 4: Finish and Serve
Return the cooked fillets to the skillet briefly to reheat and coat with the sauce. Transfer to serving plates, drizzle with additional sauce, and garnish with fresh herbs and lemon slices.
Variations
Herbed Variation: Infuse the sauce with thyme or rosemary for added complexity.
Spicy Option: Add a pinch of crushed red pepper flakes during the sauce reduction.
Caper Twist: Stir in a teaspoon of capers to create a piccata-style sauce.
Low-Carb Option: Omit the flour and pan-sear the fish directly for a gluten-free version.
Cooking Notes
Use firm, white-fleshed fish that holds shape during cooking.
Avoid over-flipping; let the fish form a natural crust before turning.
Ensure the butter is added off heat or over low heat to prevent separation in the sauce.
Serving Suggestions
Best served with buttery mashed potatoes, steamed jasmine rice, or roasted seasonal vegetables.
Pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Serve alongside a simple green salad with a citrus vinaigrette to balance the richness.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving)
Calories: 340
Protein: 32g
Carbohydrates: 5g
Fat: 20g
Sodium: 390mg
FAQs
Q: Can I use frozen fish fillets?
Yes, but ensure they are fully thawed and patted dry before cooking to avoid excess moisture.
Q: Can I substitute the white wine?
Absolutely—use low-sodium chicken broth or a splash of lemon-infused water as an alternative.
Q: Is it necessary to dredge the fish in flour?
While optional, flour enhances browning and texture; omit for a lighter, gluten-free preparation.
Conclusion
Pan-fried fish with lemon butter sauce exemplifies the art of simplicity in fine cooking—minimal ingredients, precise technique, and a focus on fresh, quality produce. This dish offers versatility, elegance, and an impressive depth of flavor that makes it a standout option for both everyday dinners and special occasions. Mastering it will elevate your culinary repertoire with a reliable, crowd-pleasing recipe rooted in classic technique.