This Easy Lemon Butter Fish only takes 20 minutes and a handful of simple ingredients. It’s a delicious and nutritious fish recipe using firm white fish fillets. Pair with rice and vegetables for a healthy weeknight dinner.
Prep time 7 minutes
Cook time 12 minutes
Serves 4
• 4 firm white fish fillets, about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great )
• 3 tablespoons melted butter
• Juice and zest from 1 medium lemon
• ½ tsp kosher salt, plus extra to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp freshly ground black pepper
• Pure Bea 1cal Spray Rapeseed Oil
• freshly chopped basil or parsley leaves, for garnish and flavour
• extra lemon slices for serving
1. Use paper towels to thoroughly pat-dry excess moisture from fish fillets. This step is crucial for fish to brown nicely in pan – otherwise, it will steam instead of brown. Set aside.
2. In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
3. In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
4. Spray a large, heavy pan with Pure Bea 1cal Spray Rapeseed Oil & heat over medium high heat. Once your oil is sizzling, cook 2 fish fillets at a time to avoid overcrowding (allows for even browning). Cook each side just until fish becomes opaque, feels somewhat firm in the centre, and is browned, about 2-3 minutes per side; 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. Season with extra kosher salt and freshly ground black pepper to taste.
5. Serve fish with the remaining lemon butter sauce, basil or parsley, and lemon wedges.
