structions:
Pat the fish fillets dry and season both sides with salt, pepper, and lemon pepper if using.
Heat olive oil in a non-stick pan over medium heat. Place fish in the pan and cook for 2–4 minutes per side, depending on thickness, until golden and flaky. Remove and set aside.
In the same pan, melt butter. Add minced garlic and cook for about 30 seconds until fragrant.
Stir in lemon juice and zest, then bring to a quick simmer. Turn off heat and stir in chopped parsley.
Spoon the lemon butter sauce over the fish fillets and serve immediately with lemon slices.
Tips:
- Don’t overcook the fish—it’s ready when it flakes easily with a fork.
- Pair with mashed potatoes, steamed veggies, or rice for a complete meal.
- Add a pinch of chili flakes for a subtle kick.
FAQs:
Q: What kind of fish works best?
A: Any mild, white flaky fish—hake, cod, haddock, or tilapia all work great.
Q: Can I bake the fish instead?
A: Yes! Bake at 200°C (400°F) for 12–15 minutes, then pour the sauce over before serving.
Q: Is it freezer-friendly?
A: It’s best enjoyed fresh, but you can refrigerate leftovers for up to 2 days.
