Pan-Seared Fish with Creamy Lemon Butter Sauce in just 25 minutes!

Alright, picture this: you’ve just come in after a busy day, and suddenly, you want something elegant but quick—like a fancy restaurant in your own kitchen. This pan-seared fish with creamy lemon butter sauce is exactly that kind of magic. The crisp golden crust of perfectly cooked fish paired with a dreamy, tangy sauce that’s buttery and bright will have you swooning in no time. Plus, it’s done in just 25 minutes—no fuss, all flavor. Trust me, once you try this, you’ll be wondering why you ever ordered takeout on a weeknight again!

Quick Facts

• Yield: Serves 2
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 2 (6-ounce) white fish fillets (like cod, tilapia, or halibut), skin removed
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 tbsp unsalted butter

For the Creamy Lemon Butter Sauce:

• 3 tbsp unsalted butter
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 2 tbsp fresh lemon juice (about 1 small lemon)
• 1 tsp lemon zest
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Pat your fish fillets dry with paper towels—this helps get that beautiful golden crust. Season both sides generously with salt and pepper.

Step 2:

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully lay the fish in the pan and let it cook undisturbed for about 3-4 minutes until the edges turn opaque and the bottom is golden brown.

Step 3:

Flip the fish gently, add 1 tbsp butter to the pan, and cook for another 3-4 minutes, spooning the melted butter over the top for extra flavor and moisture. The fish should flake easily with a fork when done.

Step 4:

Remove the fish to a warm plate and cover loosely with foil to keep it warm. Lower the heat to medium-low for the sauce.

Step 5:

In the same pan, melt 3 tbsp butter. Add the minced garlic and sauté until fragrant, about 30 seconds (watch closely so it doesn’t burn!).

Step 6:

Pour in the heavy cream, stirring constantly. Add the lemon juice and zest, and season with salt and pepper. Let the sauce simmer gently and thicken for 2-3 minutes, stirring often. Pour this luscious sauce over the fish, sprinkle with fresh parsley, and serve immediately.

Variations & Tips

• Try swapping heavy cream for half-and-half to lighten up the sauce, just don’t boil it hard to avoid curdling.
• For extra crunch, dust the fish with a little flour or cornstarch before searing.
• If you love herb flavors, add thyme or dill to the sauce along with parsley.
• Use fresh lemon juice—bottled just won’t give you that bright zing.
• Don’t overcrowd the pan; cook fish in batches if making more servings to ensure perfect searing.
• For a dairy-free option, swap butter with a good olive oil and use coconut cream instead of heavy cream.

How I Like to Serve It

This dish feels perfect alongside steamed asparagus or a crisp green salad for a light dinner. On cozy nights, I love pairing it with creamy mashed potatoes or buttery rice to soak up every last drop of that lemon butter sauce. It’s so versatile, it shines at family dinners, casual weeknights, or even when you want to impress without stress.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on low to avoid drying out the fish.
• If you don’t have fresh fish, frozen fillets work fine—just make sure to thaw and pat dry before cooking.

Closing: This pan-seared fish with creamy lemon butter sauce always wins me over with its perfect combo of crispy crust and silky tangy sauce—trust me, it’ll do the same for you!