Pan-Seared Fish Fillet with Lemon Butter Sauce

Directions

1. Season the fish fillets generously with seafood seasoning, salt, and pepper on both sides.
2. Heat a large nonstick or stainless steel skillet over medium-high heat. Add enough olive oil to lightly coat the pan and 1 tablespoon of butter.
3. Once the butter is melted and the pan is hot, carefully place the fish fillets in the pan. Cook without moving for 4–5 minutes, until a golden-brown crust forms on the bottom.
4. Add lemon slices, a squeeze of fresh lemon juice, and capers to the pan. Reduce heat to medium.
5. Flip the fish fillets carefully and cook for another 4–5 minutes on the other side, basting with the butter and pan juices as they cook. Fish should flake easily with a fork when done.
6. Remove from heat and serve immediately with extra pan sauce spooned over the fillets.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Use cod, haddock, or tilapia for a milder fish flavor.
• Swap capers with chopped green olives for a slightly different briny note.
• Add a sprinkle of fresh parsley or dill for extra color and freshness.
• For a richer sauce, stir in a splash of white wine or cream just before serving.

Serving Suggestions