This week enjoy lemon butter fish. A fast, high protein meal that is delicious and will have you feeling fantastic!
Prep Time: 7 mins Cook Time: 12 mins Total Time: 19 mins Servings: 12
Calories: 302kcal Carbohydrates: 9.9g Protein: 25.7g Fat: 19.8g
Ingredients/ Equipment:
- 12 firm white fish fillets, about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great )
- 9 TB melted butter
- Juice and zest from 1 medium lemon
- 1.5 tsp kosher salt, divided, plus extra to taste
- 3 tsp paprika
- 3 tsp garlic powder
- 3 tsp onion powder
- 0.75 tsp freshly ground black pepper
- 9 TB olive oil
- freshly chopped basil or parsley leaves, for garnish and flavor
- extra lemon slices for serving
Directions
- Use paper towels to thoroughly pat-dry excess moisture from fish fillets. This step is crucial for fish to brown nicely in pan – otherwise, it will steam instead of brown. Set aside.
- In a bowl, combine melted butter, lemon juice and zest, and 1/4 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
- In a separate bowl, combine remaining 1/4 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
- In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, cook 2 fish fillets at a time to avoid overcrowding; this allows for even browning.
- Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned, about 2-3 minutes per side; lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
- Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.
Original recipe can be found at chewoutloud here!
