If you’re looking for an easy way to bring your fish dishes up to restaurant quality, this recipe for lemon butter sauce is for you. With just two ingredients and less than 5 minutes of prep time, this sauce is a game changer. The real secret to its rich, decadent flavor is browned butter. When you cook the butter until it turns golden brown, you get a whole new dimension of nutty, toasted deliciousness that pairs perfectly with the tangy lemon. And with a total cooking time of less than 10 minutes, dinner is ready in no time.
The lemon butter sauce
This lemon butter sauce is a perfect example of how simplicity can lead to something truly amazing. With just butter and lemon juice and less than 5 minutes of cooking time, this sauce is simple and easy to make. By cooking the butter until it turns a deep golden brown and develops a nutty aroma, you’ll create a rich, flavorful base for the tangy lemon juice. The result is a sauce that’s both elegant and effortless making it perfect for both busy weeknights and special occasions. Try this lemon butter sauce and discover how you can create a restaurant-level dish in minutes with two simple ingredients.
What’s the best type of fish to use?
Snapper, bass, tilapia, catfish and ling are affordable and widely available fish that work well for this recipe. These fish are easy to cook and absorb flavors well, so they come out well with lemon and other seasonings.
Flounder, cod, halibut, grouper, haddock, whiting and plaice don’t work as well for this recipe. They’re all too tender and watery, which can make it difficult to achieve the desired texture and flavor.
Mackerel, sardine, and tuna – They’re too dry when cooked.
Can I use frozen fish for this recipe?
Absolutely! This recipe can be made with frozen fish, but it’s important that you take a few extra steps to get the best results. Thoroughly pat the fish dry with a kitchen towel before cooking to remove excess moisture. This will prevent the oil from spilling out and ensure that the fish cooks evenly. So you can use your frozen fish, but don’t forget to dry it well before preparing it with the lemon butter sauce.
What sides go well with lemon fish
Here are a few more ideas for things to serve this fish with:
Potato Salad or Baked Cauliflower
Coleslaw or Baked Zucchini
Bruschetta Bread or Marinated Vegetarian Pasta Salad
Vegan Lentil Soup or Cream of Broccoli Soup
Watch how to make:
Ingredients
LEMON BUTTER SAUCE FOR FISH:
- 60g butter
- 1.5 tbsp fresh lemon juice
CRISPY PAN-FRIED FISH:
- 2 white fish fillets, skinless boneless, (Note 1)
- 4 tbsp white flour
- 2 tbsp oil
- Salt and pepper
Instructions
LEMON BUTTER SAUCE FOR FISH:
- Put the butter in a pan with low heat. (Note 2)
- Use a whisk or spoon to stir the butter until it's melted and a golden brown color.
- Pour the melted butter into a bowl and squeeze out the fresh lemon juice. Mix them well with a spoon.
CRISPY PAN-FRIED FISH:
- Use kitchen pepper to dry wrap the fish. (Note 3) Season with ground pepper and salt.
- Dust flour and sprinkle evenly over fish. Do this for both sides.
- Heat a skillet over medium heat. Put in the oil and the fish. Don't cover the pan. This will give you a nice crispy surface.
- After 2 minutes, turn it over to the other side. After 2 to 3 minutes or until it's cooked.
- Transfer it to a plate. Sprinkle some basil on top and pour the lemon butter sauce over it.
- Ready to serve hot.
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