Pan-Fried Fish with Lemon Butter Sauce
Ingredients:
For the Fish:
4 white fish fillets (cod, tilapia, halibut, or snapper)
1/2 cup all-purpose flour (for dredging)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
2 tbsp olive oil
2 tbsp unsalted butter
For the Lemon Butter Sauce:
3 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup fresh lemon juice (about 1-2 lemons)
1/4 cup chicken or vegetable broth (optional, for thinning the sauce)
1 tbsp fresh parsley, chopped (for garnish)
Lemon slices (for serving)
Instructions:
1. Prepare the Fish:
Pat the fish fillets dry with a paper towel to ensure a good sear.
In a shallow dish, mix the flour, salt, pepper, and paprika (if using).
Lightly dredge each fish fillet in the seasoned flour, shaking off the excess.
2. Cook the Fish:
Heat olive oil and butter in a large skillet over medium-high heat until hot but not smoking.
Place the fish fillets in the skillet, being careful not to overcrowd. Cook for 3-4 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork.
Remove the fish from the skillet and keep warm on a plate.
3. Make the Lemon Butter Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 30 seconds, until fragrant.
Stir in the lemon juice and broth (if using). Let the sauce simmer for 1-2 minutes to thicken slightly.
Taste and adjust seasoning with salt and pepper as needed.
4. Assemble and Serve:
Return the cooked fish to the skillet, spooning the lemon butter sauce over the top to coat.
Garnish with fresh parsley and serve with lemon slices.