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.

Ingredients

60 g (about 4 tablespoons) unsalted butter, cut into pieces

1 tablespoon fresh lemon juice

Salt and freshly ground pepper, to taste

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)

Lemon wedges (optional)

Finely chopped fresh parsley (optional)

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Instructions

Place 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 and smells nutty (about 3 minutes), immediately remove from heat.
Stir in fresh lemon juice and season with salt and pepper. Pour into a bowl and set aside.
Pat fish 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 over medium-high heat until hot but not smoking.
Add fillets and cook for 2–3 minutes per side until golden and cooked through. Remove to a plate.
Spoon warm lemon butter sauce over the fish fillets.
Garnish with lemon wedges and chopped parsley if desired. Serve immediately.

Notes

Add fresh herbs like dill, tarragon, or chives to the sauce for variation.
Include roasted or minced garlic in the browned butter for depth.
Use capers or red pepper flakes for extra flavor.
Swap lemon juice with lime or vinegar for different acidity.
Best served fresh; store leftovers carefully and reheat gently.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: French

Nutrition

Serving Size: 1 fillet with sauce
Calories: 320
Sugar: 0g
Sodium: 200mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 25g
Cholesterol: 75mg