Zesty Lemon Butter Fish (Printable Page)

# What You Need:

→ For the Fish

01 - 4 white fish fillets (cod, tilapia, or haddock, 150 g each)

02 - Salt and black pepper, to taste

03 - ½ tsp paprika

04 - 2 tbsp olive oil

→ For the Lemon Butter Sauce

05 - 3 tbsp unsalted butter

06 - 2 garlic cloves, minced

07 - Juice of 1 large lemon (about 3 tbsp)

08 - 1 tsp lemon zest

09 - 1 tbsp fresh parsley, chopped

10 - 1 tbsp capers (optional)

# How to Make It:

01 - Pat fish fillets dry with paper towels. Season both sides with salt, pepper, and paprika.

02 - Heat olive oil in a large skillet over medium-high heat. Add fillets and cook 3–4 minutes per side, or until golden and cooked through. Remove and keep warm.

03 - In the same skillet, reduce heat to medium and add butter. Once melted, add garlic and sauté for 30 seconds until fragrant.

04 - Stir in lemon juice, zest, and capers (if using). Simmer for 1 minute.

05 - Return fish to the pan, spoon sauce over fillets, and cook for 1 minute to reheat.

06 - Sprinkle with fresh parsley and serve immediately.

# Helpful Tips:

01 - Serve with steamed veggies, rice, or mashed potatoes.

02 - For extra richness, swirl in a tablespoon of cream into the sauce.

03 - Add a pinch of red pepper flakes for a spicy kick.

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