Ingredients:

  • 4 (6 oz) white fish fillets (Cod, Halibut, or Tilapia)
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 4 tbsp unsalted butter
  • 1 medium lemon, zested and juiced
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat each fillet thoroughly with paper towels until the surface is completely matte to remove moisture.
  2. In a shallow plate, whisk together the all-purpose flour, salt, and black pepper.
  3. Press each fillet into the flour mixture, shaking off any excess to create a thin coating.
  4. Add neutral oil to a skillet over medium-high heat until it shimmers and just begins to smoke.
  5. Carefully lay the fillets in the pan and press down gently with a spatula for 5 seconds to ensure full contact.
  6. Cook undisturbed for 3–4 minutes until the bottom is deep golden brown, then flip and cook for another 2–3 minutes until the fish flakes easily. Remove fish to a plate.
  7. Reduce heat to medium. Add unsalted butter to the same pan; once melted and foaming, stir in minced garlic for 30 seconds.
  8. Stir in the lemon juice and lemon zest, whisking for 1 minute until the sauce becomes velvety.
  9. Spoon the lemon butter sauce over the cooked fish fillets and garnish with chopped fresh parsley.