🐟 Ingredients
🍋 Fish
- 2 fish fillets (cod, tilapia, haddock, or basa)
- Salt & black pepper
- 1 tsp garlic powder
- ½ tsp paprika (optional)
- 1–2 tbsp flour (light coating, optional for crispness)
- 1–2 tbsp oil or butter for cooking
🧈 Lemon Butter Sauce
- 3–4 tbsp butter
- 2 cloves garlic (minced)
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional but powerful flavor boost)
- Salt & black pepper
- Optional: parsley or chili flakes
🔥 How to Make It
1. Prep fish
Pat fillets dry (important for browning).
Season with salt, pepper, garlic powder, and paprika.
Lightly dust with flour if you want a crisp edge.
2. Cook fish
Heat oil/butter in a pan over medium-high heat.
Cook fish:
- 3–4 minutes per side (depending on thickness)
- Until golden outside and flaky inside
Remove and set aside.
3. Make lemon butter sauce
In same pan:
- Lower heat
- Melt butter
- Add garlic and sauté 30–60 seconds
- Add lemon juice + zest
- Season lightly
Stir until slightly thickened and glossy.
4. Combine
Spoon lemon butter sauce over fish fillets.
Garnish with parsley if you like.
😋 What it tastes like
- Buttery, silky richness
- Bright citrus cutting through the fat
- Light garlic aroma
- Tender, flaky fish that absorbs the sauce
🔁 Variations
- 🌶️ Add chili flakes for spicy lemon butter fish
- 🧄 Double garlic for stronger flavor
- 🥦 Serve with broccoli or asparagus for low-carb meal
- 🍚 Serve over rice or mashed potatoes for comfort version
- 🧀 Add parmesan to sauce for creamy richness
⚡ Pro tip
Don’t burn the garlic—once it turns brown, it becomes bitter and ruins the sauce. Keep it gentle and quick.
If you want, I can also make:
- 🔥 crispy lemon butter fish (extra crunchy coating)
- 🍋 baked sheet-pan lemon butter fish with vegetables
- 🥗 or a low-calorie “fitness cut” version with exact macros
