Ingredients:

  • 2 (6 oz / 170g) white fish fillets (Tilapia, Cod, or Basa)
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 3 tbsp (42g) unsalted butter, cubed and chilled
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tbsp (15ml) fresh parsley, finely chopped
  • 1 pinch (0.5g) paprika

Instructions:

  1. Pat the fish fillets extremely dry using paper towels. Season both sides evenly with salt, pepper, and a pinch of paprika.
  2. Heat olive oil over medium-high heat until it shimmers. Carefully lay the fillets in the pan, pressing down lightly with a spatula for 5 seconds. Sear undisturbed for 3–4 minutes until a golden-brown crust forms, then flip gently.
  3. Lower the heat to medium. Add minced garlic to the pan and sauté for 30 seconds. Pour in the lemon juice to deglaze the pan, scraping up browned bits.
  4. Add the chilled butter cubes one by one, swirling the pan constantly until the sauce becomes velvety and thickened.
  5. Spoon the bubbling lemon butter over the fish for 1 minute. Remove from heat once the fish flakes easily with a fork and garnish with fresh parsley.