500 g (1 lb) white fish fillets (cod, tilapia, or haddock)
3 tbsp butter
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
Salt and pepper to taste
1–2 tbsp chopped fresh parsley
Instructions
Season fish: Pat fillets dry and season both sides with salt and pepper.
Cook fish: In a skillet, melt 2 tbsp butter over medium heat. Add fish and cook 3–4 minutes per side until golden and cooked through. Remove fish and set aside.
Make lemon butter sauce: In the same skillet, add remaining butter and garlic; sauté 1 minute until fragrant. Stir in lemon juice and zest.
Serve: Pour sauce over fish fillets and garnish with parsley. Serve immediately.
