Ingredients:

  • 4 (6 oz / 170 g) white fish fillets (Cod, Halibut, or Tilapia)
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (1 g) cracked black pepper
  • 1/2 tsp (1 g) paprika
  • 2 tbsp (28 g) unsalted butter, melted
  • 3 cloves (9 g) garlic, minced
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tbsp (8 g) fresh parsley, finely chopped
  • 1 tsp (2 g) lemon zest

Instructions:

  1. Pat the fish fillets thoroughly dry using paper towels. Season both sides evenly with salt, black pepper, and paprika.
  2. Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers. Add the fillets and sear for 3-5 minutes per side until the edges are golden and the fish flakes easily with a fork. Remove the fish from the pan and set aside on a warm plate.
  3. Lower the heat to medium. Add the melted butter and minced garlic to the same pan. Sauté for 1 minute until the garlic is fragrant but not brown.
  4. Stir in the lemon juice and lemon zest, scraping the bottom of the pan to release the browned bits.
  5. Return the fillets to the pan for 60 seconds, spooning the lemon garlic sauce over the top of each piece. Remove from heat and garnish with fresh chopped parsley.