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Pan-fried Fish with Lemon Butter

Pan-fried Fish with Lemon Butter

Golden fish in a glossy lemon butter sauce

Total
20 min
Serves
2
Level
Easy
Cuisine
French
Meal
Dinner
  • Pescatarian

A simple and elegant French main course featuring pan-fried white fish coated in a rich lemon and butter sauce, perfect for a quick dinner.

Shopping list

  • 400 g White fish fillets
  • 3 tbsp Plain flour
  • 50 g Unsalted butter
  • 1 clove Garlic
  • 1 Lemon
  • 1 tbsp Parsley
  • 2 tbsp Vegetable oil
  • 60 ml White wine
  • Salt and black pepper

Ingredients

  • 400 g White fish fillets skinless, pin bones removed
  • 3 tbsp Plain flour for dusting
  • 50 g Butter unsalted, cubed
  • 1 clove Garlic finely minced
  • 1 Lemons juice and zest of one
  • 1 tbsp Parsley finely chopped
  • 2 tbsp Vegetable oil for frying
  • 60 ml White wine dry, for deglazing
  • to taste Salt and black pepper to season

Method

  1. Pat the fish fillets dry with paper towels to ensure they brown well without steaming in the pan.

    2 min

  2. Season the fillets lightly with salt and pepper, then dust them lightly with the flour, shaking off any excess.

    2 min

  3. Heat the oil in a large non-stick frying pan over medium-high heat until it shimmers gently.

    5 min

  4. Carefully place two fillets in the hot oil and cook for 3-4 minutes until golden and firm to the touch.

    4 min

  5. Flip the fillets and cook for another 3-4 minutes until the second side is cooked through and golden.

    4 min

  6. Transfer the cooked fish to a plate, cover loosely with foil, and add the second batch of fillets to the pan.

    1 min

  7. Cook the remaining fillets for 3-4 minutes on each side, then transfer to the plate with the first batch.

    4 min

  8. In the same pan, melt the butter over medium heat and add the minced garlic to infuse the fat.

    2 min

  9. Pour in the white wine and the lemon juice, scraping up any browned bits from the pan.

    1 min

  10. Reduce the sauce slightly, then stir in the lemon zest and chopped parsley to finish the butter.

    1 min

  11. Spoon the lemon butter sauce over the warm fish and serve immediately with seasonal vegetables.

    1 min

Chef's tips

  • Make sure the pan is hot before adding the fish so it sears rather than sticks.
  • Do not over-crowd the pan; cook two fillets at a time for even browning.
  • The garlic should be cooked until fragrant but not browned, as burnt garlic turns bitter.

Swap it

Fish Type
Swap white fish for salmon or cod depending on availability, adjusting cook time slightly for thicker fillets.
Wine
Substitute dry white wine with white wine vinegar or a splash of champagne for a lighter flavour.
Herb
Replace parsley with fresh tarragon or dill for a different aromatic profile in the butter.

Per serving

Calories
Approx 350 kcal
Protein
Approx 30 g
Fat
Approx 15 g
Carbs
Approx 5 g

Approximate, per serving.