Pan Fried Fish

Pan-Fried Fish with Lemon Butter Sauce
Elegant Pan-Seared Fish Fillets in a Luscious Lemon Butter Emulsion
4 fish fillets (such as cod, tilapia, or sole)
1/2 cup all-purpose flour
Salt and pepper to taste
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup chicken broth
1 lemon, juiced
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Lemon slices, for garnish
Season both sides of the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat.
Add fish to the skillet and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove fish from skillet and set aside.
In the same skillet, add chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the pan.
Stir in capers and remaining butter until the butter is melted and the sauce has slightly thickened.
Return the fish to the skillet, spooning the sauce over the fillets. Cook for another minute to heat through.
Garnish with fresh parsley and lemon slices before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 310 kcal | Servings: 4 servings

Here are some common questions about Pan-Fried Fish with Lemon Butter Sauce along with their answers:

1. Can I use frozen fish fillets for this recipe?

  • Yes, you can use frozen fish fillets for this recipe. Thaw them completely in the refrigerator before cooking, and pat them dry with paper towels to remove excess moisture before seasoning and dredging in flour.

2. What can I substitute for chicken broth if I don’t have any on hand?

  • If you don’t have chicken broth, you can substitute vegetable broth or seafood broth for a similar flavor profile. Alternatively, you can use water, but the sauce may not have as much depth of flavor.

3. Can I use dried parsley instead of fresh parsley?

  • Yes, you can use dried parsley instead of fresh parsley in the lemon butter sauce. However, the flavor may not be as vibrant as using fresh parsley. If using dried parsley, reduce the amount by half, as dried herbs are more concentrated in flavor.

4. How do I know when the fish is cooked through?

  • The fish is cooked through when it flakes easily with a fork and is opaque all the way through. Cooking time can vary depending on the thickness of the fillets, so adjust accordingly. Overcooked fish will be dry and tough, so it’s better to slightly undercook it than to overcook it.

5. Can I use other types of fish besides cod, tilapia, or sole?

  • Yes, you can use other types of fish for this recipe, such as salmon, trout, halibut, or snapper. Just be aware that cooking times may vary depending on the thickness and texture of the fish.

6. Can I make this recipe dairy-free?

  • Yes, you can make this recipe dairy-free by substituting olive oil for the butter in the lemon butter sauce. The sauce will still be flavorful and delicious with the addition of lemon juice and capers.

7. Can I prepare the fish ahead of time and reheat it later?

  • While fish is best enjoyed fresh, you can prepare the fish ahead of time and store it in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat, adding a little extra lemon juice or broth to prevent drying out.

8. What sides would pair well with this dish?

  • This Pan-Fried Fish with Lemon Butter Sauce pairs well with a variety of sides such as steamed vegetables, roasted potatoes, rice pilaf, or a fresh green salad. Choose your favorite sides to complement the delicate flavors of the fish and lemon butter sauce.