HOW TO MAKE A EASY LEMON BUTTER FISH IN 20 MINUTES

This Easy Lemon Butter Fish only takes 20 minutes and a handful of ingredients. It’s delicious and nutritious. Pair with rice and vegetables for a healthy weeknight dinner.

Lemon Butter Fish may be more frequently ordered at restaurants than made at home. It’s not your typical Tuesday night, in-between carpool fare.

This Easy Lemon Butter Fish is fabulous with any tender, flaky, mild flavored white fish. A nice fresh cod, halibut, or bass would work beautifully.

This Easy Lemon butter Fish is tender, lemony, buttery, and delish for the whole family.

EASY LEMON BUTTER FISH RECIPE 

fish fillets, about 1-inch thickness (cod, halibut, bass, etc.)                   4 white
melted butter (I use salted)                                                                           3 TB
Juice and zest from medium lemon                                                             1
 kosher salt                                                                                                        2 tsp   
 paprika                                                                                                              1 tsp
garlic powder                                                                                                   1 tsp
onion powder                                                                                                    1 tsp
 freshly ground black pepper                                                                        ¼ tsp
 olive oil                                                                                                              3 TB
freshly chopped basil or parsley leaves, for garnish and flavor
extra lemon slices for serving

LET’S GET COOKING

Use paper towels to thoroughly dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan. Set aside.

In a bowl, combine melted butter, lemon juice and zest, and 1½ tsp kosher salt. Stir to combine well. In a separate bowl, combine the remaining ½ tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto both sides of fish fillets.

In a large, heavy pan over medium high heat, heat up the olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding (allows for browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned – lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture.

Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.