Lemon-Butter Fish Recipe

Looking for a quick and delicious dinner idea? This Lemon-Butter Fish Recipe is perfect for busy weeknights or when you want a flavorful meal without spending hours in the kitchen. Made with tender fish fillets cooked in a bright and buttery lemon sauce, this dish is as simple as it is satisfying!

Fish cooked in lemon-butter sauce is very flavorful.   You can use any kind of white fish.  The photo above shows tilapia fish in lemon-butter sauce.

Why You’ll Love Lemon-Butter Fish

• Quick and Easy: This recipe comes together in just 20 minutes from start to finish, making it perfect for busy weeknights. You’ll love how simple it is to prepare with just a handful of basic ingredients.
• Deliciously Flavorful: The combination of tangy lemon and rich butter creates a sauce that pairs beautifully with the tender, flaky fish. It’s a flavor-packed dish that’s sure to impress!
• Versatile: You can use any type of white fish you prefer, such as tilapia, cod, or sole, making it adaptable to your tastes and what’s available.
• Healthy and Light: Packed with protein and low in carbs, this dish is great for those seeking a lighter, nutritious meal. It’s naturally gluten-free too!
• Perfect Pairing Options: Whether served with fluffy rice, roasted vegetables, or a fresh green salad, this dish is a crowd-pleaser that goes with almost anything.

Lemon-butter fish recipe is also very quick to make – it won’t take longer then 20 minutes from start to finish!  Fish in lemon-butter sauce goes really well with rice as a side dish.  Before cooking the fish, you can put the rice in the rice cooker, and when the fish is done, the rice side dish will be done too – without you lifting a finger :)

Ingredients:

• Fish fillets – Use any white fish like tilapia, cod, or sole for a tender and flaky result.
• 2 tbsp butter – Adds richness and creates the base for the sauce.
• 2 tbsp vegetable oil – Helps prevent the butter from burning while cooking.
• 1 small lemon – Fresh lemon juice gives the dish its signature tangy flavor.
• Salt and pepper – Enhances the natural flavors of the fish and sauce.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Lemon-Butter Fish

• Non-stick frying pan – Ensures the fish cooks evenly and doesn’t stick.
• Spatula – Helps flip the fish fillets without breaking them.
• Knife – For cutting the lemon into quarters.
• Measuring spoons – To measure the butter and oil accurately.

Directions:

Put butter on a large non-stick frying pan and heat over medium heat.  When the butter melts, add the oil.  Cut the lemon into quarters, and squeeze the juice from each quarter into the frying pan.  Mix lemon juice, butter and oil with a spatula.

Add the fish to the frying pan, and increase the heat to medium-high.  Cook the fish for 4 minutes, then turn over with a spatula and cook on the other side for 4 minutes or until cooked through.  The fish is cooked through when the thickest part of the fillet flakes easily with a fork.  The exact cooking time depends on the thickness of the fillet.

Put the cooked fish on a plate.  Sprinkle with salt and pepper to taste.  Pour the lemon-butter sauce from the pan over the fish.

Serving Suggestions

• Serve this Lemon-Butter Fish over a bed of Instant Pot Fluffy White Rice to soak up the delicious sauce.
• Pair it with a side of roasted vegetables like Crispy Air Fryer Asparagus, Healthy Roasted Broccoli, or Crispy Air Fryer Green Beans for a balanced and nutritious meal.
• Add a Fresh Tomato, Avocado, and Lettuce Salad with a light vinaigrette to complement the tangy flavors of the fish.
• For a heartier option, serve alongside Creamy Crockpot Mashed Potatoes or Ground Turkey Buttered Noodles.
• Garnish with fresh parsley or lemon slices for a pop of color and extra zest.

Tips For Success

• Choose fresh fish: Fresh fish fillets yield the best flavor and texture. If using frozen fish, ensure it is fully thawed and patted dry before cooking to avoid excess moisture.
• Don’t overcrowd the pan: Cook the fish in batches if needed to give each fillet enough space to cook evenly. Overcrowding can cause steaming instead of proper searing.
• Use freshly squeezed lemon juice: For the most vibrant flavor, squeeze the lemon just before adding it to the sauce. Bottled juice doesn’t compare!
• Adjust the heat carefully: Start with medium heat for melting the butter, then increase to medium-high for cooking the fish. This helps develop a light golden crust without burning the sauce.
• Keep an eye on the thickness of the fillets: Thicker fillets might need an extra minute or two of cooking time. Always test for doneness by checking if the fish flakes easily with a fork.
• Make it your own: Sprinkle herbs like dill, parsley, or chives on top for added freshness and flavor.

Variations and Substitutions

• Switch up the fish: While tilapia works wonderfully, you can substitute it with cod, sole, snapper, or even salmon. Each will bring a slightly different texture and flavor to the dish.
• Try a garlic twist: Add minced garlic to the butter and oil mixture for a savory depth of flavor. Sauté the garlic until fragrant before adding the lemon juice.
• Herb it up: Include fresh or dried herbs like dill, parsley, or thyme in the sauce. They’ll elevate the dish and pair beautifully with the citrus notes.
• Make it dairy-free: Replace the butter with olive oil or a dairy-free butter substitute for a lactose-free version.
• Add a spicy kick: Sprinkle red pepper flakes or add a dash of hot sauce to the sauce for a spicy variation.
• Experiment with citrus: Swap the lemon juice for lime or orange juice for a slightly different tangy twist.
• Low-fat alternative: Use a reduced amount of butter and supplement with chicken or vegetable broth to maintain a flavorful sauce while cutting down on fat.

Storage and Reheating

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the fish has cooled completely before storing.
• Freezing: While it’s best enjoyed fresh, you can freeze cooked fish. Place it in a freezer-safe container or bag and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To maintain the fish’s delicate texture, reheat it gently in a non-stick pan over low heat. Add a splash of water or broth to prevent the fish from drying out. Alternatively, use a microwave on 50% power in short intervals. Avoid overheating as this can make the fish rubbery.
• Sauce tip: If reheating the sauce separately, whisk in a small amount of butter or water to restore its creamy consistency.

Frequently Asked Questions

Can I use frozen fish for this recipe?

Yes, frozen fish works well for this recipe. Make sure to thaw it completely and pat it dry with paper towels before cooking to ensure it cooks evenly and doesn’t release excess water into the pan.

What type of fish is best for this recipe?

Any mild-flavored white fish, such as tilapia, cod, or sole, is ideal for this recipe. However, you can also use salmon or trout for a slightly richer flavor.

Can I make this dish ahead of time?

This dish is best served fresh, as the texture of the fish is optimal right after cooking. However, you can prepare the sauce ahead of time and reheat it before cooking the fish.

How do I know when the fish is done?

The fish is done when the thickest part of the fillet flakes easily with a fork. It should be opaque and no longer translucent in the center.

Can I substitute the butter with olive oil?

Yes, you can use olive oil instead of butter for a lighter and dairy-free version of this dish. The flavor will be slightly different but still delicious.

Is this recipe gluten-free?

Yes, this Lemon-Butter Fish Recipe is naturally gluten-free as it doesn’t contain any wheat-based ingredients.

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