Ingredients:

  • 2 (6-8 ounce) fish fillets (such as cod, halibut, or sea bass), skin on or off
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (57g) unsalted butter, cold and cubed
  • 2 tablespoons (30ml) freshly squeezed lemon juice (about 1 lemon)
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional
  • 1 tablespoon chopped fresh parsley, for garnish
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat fish fillets dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the fish fillets in the pan, skin-side down if using skin-on fillets. Sear for 3-5 minutes per side, or until golden brown and cooked through (fish should flake easily with a fork).
  3. Remove the fish from the pan and set aside (keep warm). Add the minced garlic to the same skillet (if there's too much oil left from the fish, drain off some). Cook for 30 seconds, until fragrant.
  4. Pour in the white wine (if using) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low. Add the cubed butter to the pan, a few cubes at a time, whisking constantly until melted and emulsified.
  6. Stir in the lemon juice and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Spoon the lemon butter sauce over the pan-seared fish. Garnish with fresh parsley. Serve immediately.