Killer Lemon Butter Sauce For Fish Recipe
You know that feeling when you try a recipe, and it turns out so amazing you want to share it with everyone? That’s exactly how I felt after making this killer lemon butter sauce for fish. I’m not exaggerating when I say this sauce transformed an ordinary dinner into a gourmet meal.
Ingredients
- 1/2 cup 1 stick unsalted butter
- 2 –3 cloves garlic minced
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
- A pinch of cayenne pepper optional
- 2 tablespoons fresh parsley finely chopped
- 4 fillets of white fish like cod, halibut, or snapper
- Salt and freshly ground black pepper to season
- 2 tablespoons olive oil for pan-searing
Instructions
- Start by melting the butter in a saucepan over medium heat. Add the minced garlic and sauté for about a minute, stirring occasionally. Keep an eye on it to ensure the garlic doesn’t brown, which can make it taste bitter.
- Pour in the fresh lemon juice and stir in the lemon zest. Mix it well so the flavors combine beautifully. The aroma at this stage is irresistible!
- Add salt, freshly ground black pepper, and a pinch of cayenne pepper if you like a tiny kick. Give everything a good stir and let the sauce simmer gently for about 5–7 minutes. It will thicken slightly as it cooks, creating a luscious consistency.
- Turn off the heat and mix in the chopped fresh parsley. This final touch adds a lovely pop of color and a hint of freshness to the sauce.
- Season your fish fillets generously on both sides with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the fish fillets and cook for about 3–4 minutes per side, depending on their thickness, until the fish is golden and flakes easily with a fork.
- Place your cooked fish on serving plates and generously drizzle the lemon butter sauce over the top. Serve it hot and enjoy!
Notes
- Presentation: Garnish the fish with a sprig of parsley or a thin lemon wheel for a professional touch.
- Sides: Pair it with steamed asparagus, roasted potatoes, or a simple salad for a balanced meal.
- Plate It Right: Serve on a white plate to make the vibrant sauce pop visually.