Ingredients:

  • 2 (6 oz / 170g) white fish fillets (cod, haddock, tilapia, or sea bass), skin-on or skinless
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g / ½ stick) unsalted butter
  • 2 cloves garlic, minced
  • ¼ cup (60 ml) dry white wine (optional, chicken broth can be substituted)
  • ¼ cup (60 ml) fresh lemon juice
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 tablespoon (15 ml) capers, drained (optional)
  • Pinch of red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Pat fish fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large non-stick skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds), being careful not to burn it.
  3. Place fish fillets in the hot skillet, presentation side down if the fish has skin. Cook until golden brown and cooked through, about 4-5 minutes per side, depending on the thickness of the fillet. Fish should flake easily with a fork.
  4. Remove fish from skillet and set aside. Add white wine (or chicken broth) to the skillet and scrape up any browned bits from the bottom of the pan.
  5. Reduce heat to low. Add butter to the skillet and let it melt. Stir in lemon juice, parsley, capers (if using), and red pepper flakes (if using). Simmer for 1-2 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
  6. Spoon lemon butter sauce over fish fillets. Serve immediately.