Skillet Garlic Butter White Fish

Skillet Garlic Butter White Fish

This recipe can be used for just about any white fish fillet you want to cook up. Cooking time will vary depending on fillet thickness and if you use a different type of fish.

Our favorite white fish for this recipe is cod, halibut, quality tilapia, and haddock. You can even use salmon, sole, or other fish fillets if you prefer.

Prep Time10

Cook Time10

Total Time20

Servings: Servings

Calories: 396kcal

Ingredients

12 ounces (340 g) (two 6-ounces filets) white fish or cod fillets , skinless
1/2 teaspoon (2.5 ml) salt , or to personal taste
Fresh cracked black pepper , to taste
2 Tablespoons (30 ml) olive oil
2 Tablespoons (30 ml) butter
3 large cloves garlic , minced (about 2 Tablespoons)
2 Tablespoons (30 ml) minced parsley
Lemon slices , optional for serving

Instructions

Rinse and pat dry fish fillets. Season both sides of fish fillets with salt and pepper. Set aside.
Heat a skillet over medium-high heat. Add the olive oil and when heated, add the filets to the skillet, skinned side down. Press down on each fillet with a spatula so that the bottom side makes good contact with the pan (this will help get a better crust and less sticking). Reduce the heat to medium and cook the fillets without moving them for about 3-4 minutes or until golden brown.
Flip the fillets and add the butter to the pan. If cooking thicker fillets, cover the pan with a lid to help the fish cook through.
Basting the fillets occasional with the butter in the pan, continue to cook for another 3-4 minutes (covered if fillets are thick), or until the fish flakes easily with a fork. Internal temperature of the fish should be 145°F/63°C. Remove the fish from the pan and set aside.
Add the garlic and parsley to the pan and cook for about 30 seconds to 1 minute, or until the garlic is cooked to your preference.
Return the cooked fish to the pan. Spoon the garlic butter sauce over the fish and serve with optional lemon slices.

Course: Main Course

Cuisine: American

Nutrition