Lemon Squeeze with Fish (Printable View)

Flaky fish fillets glazed with a bright lemon sauce, ideal for a light, flavorful meal.

# What You’ll Need:

→ Fish

01 - 4 white fish fillets (5.3 oz each; e.g., cod, tilapia, or haddock)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Lemon Sauce

05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1/2 cup fresh lemon juice (about 2 lemons)
08 - 1 teaspoon lemon zest
09 - 1 tablespoon fresh parsley, chopped
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - Lemon wedges
12 - Extra chopped parsley

# Cooking Steps:

01 - Pat the fish fillets dry and season both sides evenly with salt and pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Add the fillets and cook for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
03 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in fresh lemon juice and lemon zest, scraping up any browned bits from the pan. Simmer gently for 1 to 2 minutes.
05 - Incorporate chopped parsley and red pepper flakes if using. Return fish fillets to skillet, spoon sauce over them, and warm gently for 1 minute.
06 - Plate immediately, garnished with lemon wedges and extra parsley.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than takeout ever could.
  • The bright lemon sauce is so simple that you'll memorize it after one try and keep coming back to it.
  • Works beautifully whether you're cooking for yourself on a weeknight or impressing guests who appreciate restraint and flavor.
02 -
  • If you move the fish around too much in the pan, you'll lose that beautiful crust and end up with pale, flaky pieces instead of golden ones.
  • The sauce will taste sharp and almost aggressive right after you add the lemon juice—that's exactly right, it mellows and softens as it simmers and the fish heats through again.
  • Overcooking fish by even two minutes transforms it from tender to rubbery, so the moment it flakes easily with a fork, it's done.
03 -
  • Buy your fish on the day you plan to cook it, and if it smells strongly fishy or ammonia-like, walk away—fresh fish should smell like the ocean, clean and neutral.
  • Room-temperature fish cooks more evenly than cold fish straight from the refrigerator, so pull it out about 10 minutes before you start cooking.
  • If your sauce breaks or looks oily instead of silky, whisk in a tablespoon of water off the heat and it'll come back together smoothly.

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