Pan-fried Fish with Lemon Butter
Golden fish in a glossy lemon butter sauce
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
-
2 min
Pat the fish fillets dry with paper towels to ensure they brown well without steaming in the pan.
-
2 min
Season the fillets lightly with salt and pepper, then dust them lightly with the flour, shaking off any excess.
-
5 min
Heat the oil in a large non-stick frying pan over medium-high heat until it shimmers gently.
-
4 min
Carefully place two fillets in the hot oil and cook for 3-4 minutes until golden and firm to the touch.
-
4 min
Flip the fillets and cook for another 3-4 minutes until the second side is cooked through and golden.
-
1 min
Transfer the cooked fish to a plate, cover loosely with foil, and add the second batch of fillets to the pan.
-
4 min
Cook the remaining fillets for 3-4 minutes on each side, then transfer to the plate with the first batch.
-
2 min
In the same pan, melt the butter over medium heat and add the minced garlic to infuse the fat.
-
1 min
Pour in the white wine and the lemon juice, scraping up any browned bits from the pan.
-
1 min
Reduce the sauce slightly, then stir in the lemon zest and chopped parsley to finish the butter.
-
1 min
Spoon the lemon butter sauce over the warm fish and serve immediately with seasonal vegetables.
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.