Ingredients:
For the Fish:
4 white fish fillets (cod, tilapia, or haddock)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
Salt and pepper, to taste
For the Lemon Butter Sauce:
4 tablespoons butter
2 tablespoons olive oil
Juice and zest of 2 lemons
4 garlic cloves, minced
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Directions:
Prepare the Fish:
Pat dry & season:
Use paper towels to pat the fish fillets dry—this helps them sear nicely. Rub both sides with olive oil, then season evenly with paprika, garlic powder, onion powder, salt, and pepper.
Cook the fillets:
Heat a large non-stick skillet over medium-high heat. Place the fish fillets in the pan and cook for about 3–4 minutes per side, or until the outside is golden and the inside flakes easily with a fork. Carefully remove and set aside on a plate.
Make the Lemon Butter Sauce:
Sauté the garlic:
In the same skillet, reduce the heat to medium. Add the butter and olive oil. Once the butter is melted and bubbling, stir in the minced garlic and cook for 1–2 minutes until fragrant (but not browned).
Add lemon & herbs:
Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper. Let the sauce simmer gently for 2–3 minutes to bring all the flavors together.
Assemble & Serve:
Return the fish fillets to a serving dish or plate. Drizzle the warm lemon butter sauce generously over the fish.
Garnish with extra parsley and a few thin lemon slices for a fresh and colorful finish.
Serving Tip:
Pair with fluffy rice, steamed veggies, or a crisp side salad to keep things light and balanced.
Nutritional Information:
Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins
Calories per serving: ~360 | Serves: 4