Ingredients:

  • white fish fillets (Cod, Tilapia, or Haddock, approx. 6 oz/170g each)
  • Tbsp All-Purpose Flour
  • tsp Salt (or to taste)
  • /2 tsp Black Pepper (or to taste)
  • Tbsp Olive Oil
  • Tbsp Unsalted Butter, cubed and cold
  • cloves Garlic, finely minced
  • Tbsp Fresh Lemon Juice
  • tsp Lemon Zest
  • Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Pat the fish fillets completely dry with paper towels. Mix salt and pepper in a shallow dish. Lightly dredge each fillet in the seasoned flour, shaking off any excess.
  2. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Carefully place the fish in the hot pan, ensuring not to overcrowd. Sear undisturbed for 3–4 minutes until a deep golden crust forms.
  3. Gently flip the fillets. Reduce the heat to medium. Cook for another 3–5 minutes, depending on thickness, until the fish flakes easily with a fork (internal temperature should reach 145°F / 63°C). Remove the fish to a warm plate and set aside.
  4. Reduce the heat to low. Add the cubed butter to the same skillet. Once melted, add the minced garlic and cook gently for about 30 seconds until fragrant (do not let it brown!).
  5. Remove the pan from the heat source. Immediately whisk in the fresh lemon juice and lemon zest. Stir constantly until the sauce thickens slightly and appears glossy and emulsified.
  6. Return the fish to the pan briefly to coat, or spoon the sauce generously over the plated fish. Garnish heavily with fresh chopped parsley and serve immediately.