Ingredients:

  • 1.5 lb white fish fillets (Cod, Halibut, or Tilapia)
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • ¼ cup all-purpose flour
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat each fish fillet dry with paper towels and season evenly with salt and pepper.
  2. Lightly dredge each side of the fillets in flour, shaking off any excess.
  3. Heat olive oil over medium-high heat in a 12-inch skillet until it shimmers.
  4. Lay the fillets in the pan and cook for 3–5 minutes per side until the edges are mahogany-colored and the fish flakes easily with a fork.
  5. Remove the fillets from the pan and set them on a warm plate.
  6. Reduce heat to medium. Add the butter and minced garlic to the same pan.
  7. Once the butter bubbles and smells nutty (about 1 minute), whisk in the lemon juice and zest.
  8. Simmer for 30 seconds, then stir in the chopped parsley.
  9. Pour the lemon butter sauce directly over the seared fish fillets.