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Ingredients
– 4 fish fillets (6 oz each, any white fish works well, such as cod, tilapia, or mahi-mahi)
– 2 tbsp olive oil
– 1 tsp lemon zest
– 2 lemons, juiced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions
1. Preheat skillet: Heat a large skillet over medium-high heat.
2. Season fish: Season fish fillets with salt, pepper, and thyme.
3. Add oil to skillet: Add olive oil to the preheated skillet.
4. Sear fish: Place fish fillets in the skillet, skin side up (if they have skin). Cook for 3-4 minutes or until skin is crispy and golden brown. Flip fish over and cook for an additional 3-4 minutes or until cooked through.
5. Make lemon butter sauce: Remove fish from the skillet and set aside. Reduce heat to medium and add garlic to the skillet. Cook for 1 minute or until fragrant. Stir in lemon zest, lemon juice, and chopped parsley (if using).
6. Serve: Serve fish fillets with lemon butter sauce spooned over the top.
Nutrition Information (per serving)
– Calories: 240
– Protein: 35g
– Fat: 10g
– Saturated Fat: 2g
– Cholesterol: 60mg
– Carbohydrates: 0g
– Fiber: 0g
– Sugar: 0g
– Sodium: 200mg
Tips and Variations
– Use any white fish you like or have on hand.
– Add some chopped onions or bell peppers to the skillet with the garlic for added flavor.
– Serve with your favorite sides, such as roasted vegetables, quinoa, or rice.
– For a crispy crust on the fish, dust with some panko breadcrumbs before searing.