Mediterranean Lemon Butter Fish Fillet
Crisp edges, tender inside, drenched in lemon-garlic butter
INGREDIENTS
Fish
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2–4 white fish fillets
(cod, haddock, tilapia, snapper, basa, or halibut) -
Salt & black pepper
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½ tsp paprika
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½ tsp oregano
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2 tbsp olive oil
Lemon Butter Sauce
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3 tbsp butter
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2 tbsp olive oil
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3 garlic cloves, minced
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Zest of 1 lemon
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3 tbsp fresh lemon juice
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1 tbsp fresh parsley, chopped
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1 tbsp capers (optional Mediterranean boost)
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Pinch chili flakes (optional)
INSTRUCTIONS
1. Season the Fish
Pat the fillets dry.
Season all sides with:
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salt
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pepper
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paprika
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oregano
Heat 2 tbsp olive oil in a skillet over medium heat.
2. Sear the Fish
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Place fish fillets in the hot pan.
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Cook 3–4 minutes per side until golden and flaky.
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Remove to a plate and keep warm.
3. Make the Lemon Butter Sauce
In the same skillet:
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Add butter and let it melt until slightly foamy.
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Stir in garlic and sauté 30 seconds.
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Add lemon juice, zest, capers, chili flakes, and parsley.
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Let bubble 1–2 minutes until glossy.
4. Combine
Return the fish to the pan and spoon the lemon-butter sauce over the fillets for 1 minute.
5. Serve
Serve immediately with extra parsley and lemon slices.
SERVING SUGGESTIONS
✨ Greek lemon potatoes
✨ Mediterranean rice pilaf
✨ Grilled vegetables
✨ A fresh arugula–feta salad
✨ Couscous with herbs
OPTIONAL VARIATIONS
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Creamy Lemon Butter Version — add 2 tbsp cream or Greek yogurt
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Garlic-Herb Crusted — dredge fish in seasoned flour before frying
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Baked Version — bake at 400°F (200°C) for 12–15 minutes
