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Lemon Butter Sauce for Fish Recipe

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4.2 from 3 reviews

This Lemon Butter Sauce for Fish recipe offers a simple yet flavorful way to elevate thin white fish fillets with a nutty browned butter and fresh lemon sauce. The buttery sauce is made by browning unsalted butter and finishing it with lemon juice, salt, and pepper. The fish is pan-fried until golden and crispy on the edges, then drizzled with the luscious lemon butter sauce for a bright, rich finish. Perfect for a quick, elegant seafood meal served with lemon wedges and optional parsley garnish.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Lemon Butter Sauce

  • 60 g / 4 tbsp unsalted butter, cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper, to taste

Fish

  • 2 thin white fish fillets (120-150 g / 4-5 oz each), skinless and boneless (e.g., bream)
  • Salt and pepper, to season
  • 2 tbsp white flour
  • 2 tbsp oil (canola or other neutral oil)

To Serve

  • Lemon wedges
  • Finely chopped parsley (optional)

Instructions

  1. Make the Lemon Butter Sauce: Place the butter in a light-colored saucepan or small skillet over medium heat. Melt the butter, then leave it on the stove, whisking or stirring very occasionally. Watch carefully as the butter turns golden brown and develops a nutty aroma—this takes about 3 minutes. Once this happens, immediately remove from heat and pour into a small bowl to stop the cooking.
  2. Finish the Sauce: Add fresh lemon juice, a pinch of salt, and some freshly ground pepper to the browned butter. Stir to combine, then taste once it has cooled slightly. Adjust the lemon juice and salt as desired. Set the sauce aside—it will remain pourable for 20 to 30 minutes.
  3. Prepare the Fish: Pat the fish fillets dry thoroughly using paper towels. Sprinkle both sides with salt and pepper. Then evenly coat each fillet with white flour by sprinkling and using your fingers to spread the flour, turning the fish and repeating on the other side. Shake off any excess flour by gently slapping the fillets between your hands.
  4. Pan-Fry the Fish: Heat oil in a nonstick skillet over high heat. When the oil shimmers and faint wisps of smoke appear, carefully add the fish fillets. Cook for about 1 1/2 minutes on the first side until golden and crispy around the edges. Flip and cook the other side for another 1 1/2 minutes, or longer if the fillets are thicker, until cooked through.
  5. Serve: Immediately transfer the cooked fish to serving plates. Drizzle each fillet with about 1 tablespoon of the lemon butter sauce, avoiding the darker browned bits settled at the bottom of the sauce bowl. Garnish with finely chopped parsley if desired and add lemon wedges on the side. Serve immediately.

Notes

  • Note 1: Thin white fish like bream, sole, or cod work well for this recipe.
  • Note 2: Browned butter can quickly burn, so watch it closely and remove from heat right as it turns golden brown and fragrant.
  • Note 3: Any leftover browned lemon butter sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: European

Find it online: https://dishiary.com/lemon-butter-sauce-for-fish-recipe/