Instructions
Season the Fish:
Pat fillets dry. Season both sides with salt, pepper, paprika, and garlic powder.
Sear the Fish:
Heat olive oil in a skillet over medium-high heat. Cook fillets 3–4 mins per side until golden and cooked through. Remove and set aside.
Make Garlic Butter Sauce:
In the same skillet, melt butter over medium heat. Add garlic and cook 1 minute until fragrant. Stir in broth (or wine), lemon juice, and red pepper flakes. Simmer 2–3 mins until slightly reduced.
Combine & Serve:
Return fish to the skillet, spooning sauce over fillets. Garnish with parsley and lemon zest. Serve hot with rice, mashed potatoes, or crusty bread.
Tips
Don’t overcook—fish is ready when it flakes easily with a fork.
For a creamy twist, add a splash of heavy cream after deglazing.
