Start by heating a large nonstick skillet over medium heat with the olive oil (if using).
Season the fish fillets with salt and pepper on both sides. Once the pan is hot, add the fish fillets and cook for about 2-3 minutes on each side, until golden brown and cooked through. Carefully remove them from the pan and set aside on a plate. In the same pan, melt the butter over low heat. Add the chopped garlic and sauté for 1-2 minutes, until fragrant.
Add the lemon zest and lemon juice to the pan. Mix well to create a smooth sauce.
Return the fish fillets to the pan to coat them with the lemon butter sauce. Simmer for 1-2 minutes to thoroughly coat them with the sauce.
Sprinkle with chopped fresh parsley before serving. Serving and Storage Tips:
Serve your fish fillets with lemon butter with sautéed vegetables, basmati rice, or mashed potatoes for a complete meal.
To store, place the fillets in an airtight container and refrigerate for up to 1 to 2 days. Reheat gently over low heat to prevent the fish from becoming dry.
Variations:
Adding Herbs: For a variety of flavors, you can add other herbs such as fresh thyme or dill.
Different Fish: Feel free to substitute salmon or cod for the white fish, which also pair well with lemon butter.
White Wine Sauce: For an even more sophisticated touch, you can add a little dry white wine to the sauce while preparing it.
This quick and easy recipe is sure to become a favorite for your everyday meals!
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