4 white fish fillets, such as cod, tilapia, or haddock, about 5–6 oz (140–170 g) each
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
Instructions
Prepare the fish: Pat the fillets thoroughly dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat the skillet: Place a large nonstick skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. Once the butter melts and begins to foam, gently place the fish in the skillet.
Cook the first side: Cook undisturbed for 3–4 minutes, depending on thickness, until lightly golden underneath. Work in batches if necessary to avoid crowding.
Flip carefully: Use a wide spatula to turn the fillets. Cook for another 2–4 minutes, until the fish flakes easily and reaches an internal temperature of 145°F (63°C) at its thickest point. Transfer to a warm plate.
Make the lemon butter sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and the minced garlic. Stir for about 30 seconds, just until fragrant. Avoid browning the garlic.
Add the lemon: Stir in the lemon juice and zest, scraping up any golden cooking juices. If the sauce seems too concentrated, add 1–2 tablespoons water.
Finish and serve: Remove the skillet from the heat and stir in the parsley. Spoon the warm sauce over the fish. Serve immediately with lemon wedges, steamed rice, roasted potatoes, or vegetables.
Tips
Choose fillets of similar thickness so they cook evenly.
Thaw frozen fish completely in the refrigerator and pat dry before cooking.
Turn delicate fillets only once to help prevent them from breaking.
Use freshly squeezed lemon juice for the brightest flavor.
Thin tilapia fillets may cook faster than thick cod; check early to avoid overcooking.
Storage
Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Reheat gently in a covered skillet over low heat with a splash of water until heated through. Avoid prolonged heating, which can dry out the fish.
