Ingredients
4 white fish fillets (cod, halibut, or tilapia)
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour (for dredging)
Salt and pepper to taste
2 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup chicken broth or white wine
2 tablespoons fresh parsley, chopped
Lemon slices for garnish
Directions
Prepare the fish: Pat the fish fillets dry with a paper towel. Season with salt and pepper on both sides. Lightly dredge the fish in flour, shaking off the excess.
Pan-fry the fish: In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add the fish fillets and cook for 3 to 4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Make the lemon butter sauce: In the same skillet, melt the remaining 1 tablespoon butter. Add minced garlic and cook for 1 minute until fragrant. Stir in lemon juice and chicken broth (or white wine), scraping the browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly thickened.
Serve: Return the fish fillets to the skillet and spoon the lemon butter sauce over the top. Garnish with fresh parsley and lemon slices. Serve immediately with your favorite sides.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 320 kcal per serving
