Lemon Sauce for Fish – Easy 20-Minute Weeknight Dinner

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If you’re looking for a flavorful, healthy dinner that’s both fast and foolproof, this lemon sauce for fish recipe is a must-try. It pairs flaky white fish with a buttery garlic-lemon sauce that’s fresh, bright, and ready in under 20 minutes.

Perfect for busy weeknights, meal prep, or light dinners, this dish uses everyday pantry ingredients to create a restaurant-quality seafood experience without the fuss. Whether you’re a seafood lover or just trying to eat cleaner, this is a simple yet elegant solution.

Why You’ll Love This Recipe

• Ready in just 20 minutes — perfect for busy weeknights

• Low carb & high protein — ideal for healthy eating plans

• Elegant flavor with simple ingredients

• Versatile — works with cod, tilapia, halibut, and more

•  Budget-friendly with high-end results

Ingredients Breakdown

For the Fish:

• 4 Fish Fillets (Cod, Halibut, Tilapia) – Mild, flaky white fish that absorbs the lemony sauce beautifully.

• Salt and Pepper – Essential seasoning for enhancing natural fish flavor.

• 1 tbsp Olive Oil – Helps sear the fish to a golden crust.

• Lemon Slices (for garnish) – Adds visual appeal and a hint of extra citrus.

For the Lemon Sauce:

• 2 tbsp Unsalted Butter – Adds richness and balances acidity.

• 2 Garlic Cloves, Minced – Provides aromatic flavor as the sauce base.

• 1/4 cup Fresh Lemon Juice – Gives the sauce its bright, tangy backbone.

• 1 tsp Lemon Zest – Intensifies the citrus aroma and taste.

• 1/4 cup Chicken or Vegetable Broth – Adds savory depth without overpowering the lemon.

• 1 tsp Dijon Mustard – Offers a mild tang and helps emulsify the sauce.

• Salt and Pepper, to Taste – Balances all flavors.

• 1 tbsp Fresh Parsley, Chopped – Lends color and a fresh, herbaceous finish.

Tips and Tricks

• Don’t overcook the fish. White fish cooks quickly — remove it as soon as it’s opaque and flakes easily.

• Use fresh lemon. Bottled lemon juice won’t deliver the same bright flavor.

• For extra richness, add a splash of cream to the sauce at the end.

Variations and Customizations

• Dairy-Free Version: Use vegan butter or olive oil only.

• Low-Sodium Diet: Choose no-salt-added broth and adjust seasoning accordingly.

• Spicy Twist: Add a pinch of crushed red pepper flakes to the sauce.

• Herb Swaps: Try fresh dill, thyme, or basil instead of parsley.

Pairing Suggestions

This lemon butter fish pairs beautifully with:

• Steamed rice or quinoa

• Garlic mashed potatoes

• Roasted asparagus or zucchini

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze cooked fish and sauce separately for up to 1 month.

• To Reheat: Gently warm in a skillet over low heat to preserve texture.

Popular Questions

Can I use frozen fish fillets?

Yes! Just make sure to thaw them completely and pat dry before cooking.

Can I double the lemon sauce?

Absolutely. Double all sauce ingredients if you like extra for drizzling over rice or vegetables.

Can I bake the fish instead of pan-searing?

Yes. Bake at 375°F (190°C) for 12–15 minutes, then pour the sauce over before serving.

Lemon Sauce for Fish – Easy 20-Minute Weeknight Dinner

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• Author: easysweetmeal
• Total Time: 20 minutes
• Yield: 4 servings

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Description

Flaky white fish in a bright, buttery lemon-garlic sauce—ready in 20 minutes! Easy, healthy, and tastes like a restaurant meal

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Ingredients

• 4 white fish fillets (such as cod, halibut, or tilapia)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1/4 cup fresh lemon juice

• 1 teaspoon lemon zest

• 1/4 cup chicken or vegetable broth

• 1 teaspoon Dijon mustard

• Salt and pepper, to taste

• 1 tablespoon fresh parsley, chopped

• Lemon slices, for garnish (optional)

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Instructions

• Prepare the Fish
  Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.

• Sear the Fish
  Heat olive oil in a large skillet over medium heat. Add fish fillets and cook for 3–4 minutes per side, or until golden and flaky. Remove and set aside on a plate.

• Make the Sauce
  In the same pan, reduce heat and add butter. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant.

• Add the Flavor Base
  Stir in the lemon juice, lemon zest, broth, and Dijon mustard. Let the sauce simmer for 2–3 minutes, allowing it to reduce slightly.

• Finish the Sauce
  Add chopped parsley and stir well. Return the cooked fish to the skillet, spooning the sauce over each fillet to coat.

• Garnish and Serve
  Serve hot, garnished with fresh lemon slices and a sprinkle of extra parsley, if desired.

Notes

This simple lemon sauce works with more than just fish—try it on shrimp, chicken breasts, or grilled veggies for a light and zesty finish.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Method: Pan-Searing
• Cuisine: American

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