This succulent white fish fillet in lemon cream sauce with garlic comes together in just 20 minutes. Fresh lemon brings a lively sparkle, butter adds a velvety finish, and garlic lifts the delicate flavour of the fish, creating a restaurant-worthy plate at home. Serve it with rice, potatoes, or a crusty baguette to catch every last drop of sauce.
Ingredients
- White fish fillets — 600g (1 lb 5 oz) white fish, such as cod, hake, or zander
- Butter — 40g (3 tbsp)
- Olive oil — 1 tbsp
- Lemon — 1 (zest and 2 tbsp juice)
- Garlic — 2 cloves
- Flour — 1 tbsp (optional, for a light crust)
- Salt — to taste
- Ground black pepper — to taste
- Fresh parsley — 10g (2 tbsp), chopped
Step-by-Step Instructions
- Prepare the fish: pat dry with paper towels, then season both sides with salt and pepper. If you like, dust lightly with flour and shake off the excess.
- Heat the olive oil in a skillet over medium heat. Add the fillets and cook for 2 to 3 minutes per side, until golden and just cooked through. Transfer to a warm plate.
- Add the butter and finely chopped garlic to the same skillet. Cook for 20 to 30 seconds, just until fragrant, without letting the garlic brown.
- Stir in the lemon zest and juice, then season lightly with salt. Return the fish to the skillet and spoon the sauce over the top. Warm for 30 to 60 seconds.
- Remove from the heat, scatter over the chopped parsley, and serve at once with lemon wedges.
Nutrition
| Nutrition per serving | Amount |
|---|---|
| Calories | 295 kcal |
| Protein | 28g |
| Fat | 18g |
| Carbohydrates | 3g |
| Fiber | 0g |
| Sugar | 1g |
| Sodium | 420mg |
| Cholesterol | 95mg |
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Tips and Variations
- Choosing the fish: cod, hake, zander, pollock, pangasius, or halibut all work well. Thicker fillets will need a little longer over lower heat.
- Without flour: for a lighter version, cook the fish without flour for a more delicate finish and fewer carbs.
- Add-ins: capers or a pinch of chilli flakes add a little edge, while 1 tbsp dry white wine deepens the sauce beautifully.
- Sides: basmati rice, mashed potatoes, couscous, or a Greek salad pair wonderfully with this dish.
- Baking option: bake at 200°C (400°F) for 10 to 12 minutes, then spoon over the hot lemon cream sauce.
Frequently Asked Questions
Can I use frozen fillets?
Yes. Thaw them completely in the refrigerator, drain off any liquid, and pat them very dry so they brown properly.
What can I use instead of butter?
Use clarified butter or add another 1 tbsp olive oil. The sauce will be less creamy, but still fragrant and delicious.
How do I know when the fish is done?
The flesh turns opaque and flakes easily with a fork. The internal temperature for white fish should be about 60 to 63°C (140 to 145°F).