Lemon Squeeze Fish Dish (Printable)
Tender fish fillets served with a bright, tangy lemon sauce for a fresh and healthy meal.
# What You Need:
→ Fish
01 - 4 white fish fillets (5.3 oz each, e.g., cod, tilapia, or haddock)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Lemon Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1/2 cup fresh lemon juice (approx. 2 lemons)
08 - 1 teaspoon lemon zest
09 - 1 tablespoon fresh parsley, chopped
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - Lemon wedges
12 - Extra chopped parsley
# Steps:
01 - Pat the fish fillets dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Add fish fillets and cook for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
03 - Lower heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in fresh lemon juice and lemon zest, scraping any browned bits from the skillet. Let simmer gently for 1 to 2 minutes.
05 - Incorporate chopped parsley and crushed red pepper flakes if using. Return fish fillets to the skillet, spoon sauce over them, and heat for 1 minute.
06 - Plate the fish immediately, garnished with lemon wedges and extra chopped parsley.
# Expert Hints:
01 -
- It tastes elegant without requiring you to fuss or stress in the kitchen.
- Fresh lemon and garlic do all the heavy lifting, so the fish stays the star.
- Ready in under 30 minutes, which means weeknight wins.
02 -
- Pat the fish completely dry before the pan goes hot, or steam instead of sear and your crust will suffer.
- Fresh lemon juice tastes bright; bottled juice tastes flat and one-note, so this is where quality actually matters.
- Don't skip the lemon zest—it's where the whisper of real citrus lives, not just the acid.
03 -
- If your pan isn't nonstick, use a little extra oil and let the fillets develop a proper crust before moving them; this takes patience but builds flavor.
- For extra richness, swirl a tablespoon of cream into the sauce at the very end, right before plating; it makes the whole thing silkier without muting the brightness.