Description

This Lemon Butter Sauce for Fish recipe delivers a bright and rich accompaniment to delicate white fish fillets. The sauce combines tangy fresh lemon juice with velvety butter, seasoned simply with salt and pepper to enhance the flavor of the fish. Perfect for a quick, elegant dinner, the fish is lightly floured and pan-fried until golden and served with the luscious lemon butter sauce and optional parsley and lemon wedges for a fresh finish.

Ingredients

Scale

For the Fish

2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (e.g., Bream)
Salt and pepper, to season
2 tbsp white flour
2 tbsp oil (canola recommended)

For the Lemon Butter Sauce

60 g / 4 tbsp unsalted butter, cut into pieces
1 tbsp fresh lemon juice
Salt and finely ground pepper, to taste

To Serve

Lemon wedges
Finely chopped parsley (optional)

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Instructions

Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt and finely ground pepper. Lightly dredge each fillet in the white flour, shaking off any excess to ensure an even coating which will help create a crispy exterior during frying.
Cook the Fish: Heat the oil in a non-stick frying pan over medium-high heat. Once hot, carefully place the floured fish fillets into the pan. Fry for about 3-4 minutes on each side until the fish is golden brown and cooked through. Remove the fillets from the pan and set aside on a warm plate.
Make the Lemon Butter Sauce: Reduce the heat to low and add the butter pieces to the same pan. Allow the butter to melt slowly, stirring gently to combine with any flavorful browned bits left from frying the fish. Stir in the fresh lemon juice and season with salt and pepper to taste. Let the sauce simmer gently for about 1 minute until it slightly thickens.
Serve: Spoon the lemon butter sauce over the cooked fish fillets. Garnish with finely chopped parsley if using, and serve immediately with lemon wedges on the side for an extra burst of citrus flavor.

Notes

Use fresh lemon juice for the best bright, tangy flavor in the sauce.
Choose firm, white fish fillets such as bream, cod, or haddock for optimal texture and taste.
Ensure the pan and oil are hot before adding the fish to prevent sticking and promote a crispy crust.
Finely chopped parsley adds a fresh herbal note but is optional based on preference.
The sauce can be adjusted by adding more lemon juice or butter depending on personal taste for acidity and richness.