Short description

This Lemon Butter Sauce is a simple yet elegant finishing touch for crispy pan‑fried fish fillets. It’s rich, tangy, and nutty—perfect for elevating easy weekday dinners into something special.

Why You’ll Love This Recipe

Fast and flavorful: just a few minutes to make
Buttery with bright citrus notes: the brown butter adds depth
Very versatile: works beautifully over any light, white-fleshed fish
Minimal ingredients: easy to keep on standby

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Lemon Butter Sauce

60 g (about 4 tablespoons) unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Crispy Pan‑Fried Fish

2 thin white fish fillets (120–150 g / 4–5 oz each), skinless and boneless (e.g., sea bream)
Salt and pepper, to taste
2 tablespoons white flour
2 tablespoons neutral oil (canola, vegetable)

Serving (optional)

Lemon wedges
Finely chopped fresh parsley

Directions

Make the lemon butter sauce:
- Place the butter pieces in a light-colored saucepan or small skillet over medium heat.
- Melt the butter and let it cook undisturbed, stirring occasionally. Once it turns golden brown, smells nutty (about 3 minutes), immediately remove from heat.
- Stir in fresh lemon juice and season with salt and freshly ground pepper. Pour into a bowl and set aside.
Prepare the fish:
- Pat fillets dry with paper towel. Season both sides with salt and pepper.
- Lightly dust each fillet with flour, shaking off excess.
- Heat oil in a skillet (non-stick or well-seasoned) over medium-high heat until hot but not smoking.
- Add the fillets and cook 2–3 minutes per side, until golden and cooked through (fish should flake easily). Remove fish to a plate.
Finish and serve:
- Spoon warm lemon butter sauce over the fish fillets.
- Garnish with lemon wedges and chopped parsley if desired. Serve immediately.

Servings and timing

Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Herbs: add fresh dill, tarragon, or chives to the sauce for an herbal boost.
Garlic twist: whisk in a clove of roasted or minced garlic when the butter browns.
Capers: stir in a tablespoon of drained capers for a salty-piquant note.
Spicy: add a pinch of red pepper flakes to the sauce for heat.
Alternative acid: swap lemon juice with lime or a splash of white wine vinegar.

Storage/Reheating

Sauce: Store cooled sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan or microwave until warm.
Fish: Best enjoyed fresh. If you have leftovers, store in the fridge and reheat gently in a skillet over low heat, adding a bit more sauce to keep fish moist.

FAQs

1. What fish types work best with this sauce?

Thin, white, mild-flavored fillets like cod, sole, flounder, tilapia, sea bream, or haddock are ideal.

2. Can I make the sauce ahead?

Yes—you can brown the butter and lemon juice up to 2 days in advance. Reheat carefully before serving.

3. How do I know when the butter is browned?

You’ll see golden-brown flecks at the bottom and smell a warm, nutty aroma. Watch closely—browning happens fast!

4. Can I use salted butter instead?

Preferably use unsalted butter to control seasoning, but if salted, reduce added salt in sauce.

5. Can I make this dairy-free?

Use vegan butter or clarified butter (ghee, if dairy is acceptable) and check that alternatives brown similarly.

6. Why dust the fish with flour?

The flour creates a crisp outer layer that gets beautifully golden in the pan.

7. What oil is best for frying fish?

Choose a neutral, high-smoke-point oil like canola, vegetable, or light olive oil.

8. Can I omit the flour to go gluten-free?

Yes. Just pan-sear the seasoned fillets in oil, though the crust will be less crisp.

9. Should the sauce be served runny?

Yes—the butter should be silky. If it firms too much after refrigeration, warm gently to loosen.

10. What goes well with this dish?

Serve over rice, steamed vegetables, new potatoes, or a crisp green salad.

Conclusion

This Lemon Butter Sauce is a quick, delicious way to upgrade simple pan-fried fish. With its nutty brown butter and bright citrus kick, it brings restaurant-quality flavor with minimal effort. Ideal for easy weeknight dinners or impressing guests—without the fuss.

Ezabella

Lemon Butter Sauce for Fish

Short description

Why You’ll Love This Recipe