Lemon Butter Pan-Fried Fish Fillets
A quick and elegant dish inspired by the French meunière technique: golden fish fillets bathed in a fragrant lemon butter sauce. Perfect for busy weeknights when you crave something delicious and refined without hours in the kitchen.
🛒 Ingredients
4 servings
- 400 g (14 oz) white fish fillets (cod, sole, or hake)
- 60 g (4 tbsp) unsalted butter
- 1 lemon (juice and zest)
- 2 tablespoons all-purpose flour
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh flat-leaf parsley, chopped
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Directions
- 1
Pat the fish fillets dry with paper towels. Season both sides generously with salt and pepper.
- 2
Lightly coat each fillet in flour, shaking off any excess.
- 3
Melt the butter in a skillet over medium-high heat. Once it starts to foam, add the fillets.
- 4
Cook for 3 minutes on each side until golden and cooked through.
- 5
Remove from heat, drizzle with lemon juice, and garnish with lemon zest and chopped parsley.
- 6
Serve immediately with steamed vegetables or boiled potatoes.
💡 Chef's Tip
Make sure the fish is very dry before flouring — this ensures a crispy, golden crust. Fresh tarragon or chives also work beautifully in place of parsley.
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