The mild flavors of white fish are perfect for accenting and melding with richness and tartness for a truly delectable dinner! Lemon Butter Fish is pan-fried to a crispy delight with a herbaceous jacket before being drizzled with lemon butter. The lemon butter is the stuff of dreams, bright and rich and wonderful for elevating savory sensations. Lemon Butter Fish only takes 20 minutes to make so you can save yourself a trip to your favorite seafood restaurant and whip this up yourself!
Ingredients• 4 white fish fillets, firm, about 6-inches long and 1-inch thick (cod, halibut, or Mahi recommended) • 3 tablespoons butter, melted • juice and zest from 1 medium lemon • 1 teaspoon kosher salt, divided, plus more to taste • 1 teaspoon paprika • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1/4 teaspoon freshly ground black pepper • 3 tablespoons olive oil • freshly chopped basil or parsley leaves, optional, for garnish and flavor • lemon slices, optional, for serving
Using paper towels, thoroughly pat-dry the fish fillets to help ensure their browning in the pan.
In a bowl, combine the melted butter, lemon juice, lemon zest, and 1/2 teaspoon salt, stirring to ensure they are combined well. Taste for seasoning.
In a separate bowl, combine the remaining 1/2 teaspoon salt with the paprika, garlic powder, onion powder, and black pepper.
Evenly press the fish fillets into the paprika spice mixture on both sides.
In a large heavy pan on the stove-top, heat the olive oil over medium-high heat.
Once the oil is sizzling hot, add the fillets 2 at a time and cook until the fish becomes opaque, feels firm in the center, and is browned, about 3-4 minutes per side. Drizzle some of the lemon butter sauce over the fillets as they cook, reserving the rest for serving.
Season to taste and repeat until all of the fillets are cooked.
Serve the fillets with the remaining lemon butter sauce, the basil or parsley, and the lemon slices.