Lemon Garlic Butter Pan-Seared Fish with Cherry Tomatoes!

Lemon Garlic Butter Pan-Seared Fish with Cherry Tomatoes 🍋🐟

Serves

2–3 people
⏱️ Ready in ~25 minutes

Ingredients

Fish

• 2 large white fish fillets
  (cod, halibut, snapper, sea bass, tilapia)

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 1 tsp paprika (smoked paprika preferred)

• ½ tsp dried oregano or thyme

• 2 tbsp olive oil

Lemon Garlic Butter Sauce

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup cherry tomatoes

• ¼ cup dry white wine or chicken/vegetable broth

• Juice of 1 lemon

• 1 tsp lemon zest (optional but highly recommended)

• 1–2 tbsp fresh parsley, chopped

• Red pepper flakes (optional)

Instructions

1. Prepare the Fish

   • Pat fish dry with paper towels.

   • Season both sides with salt, pepper, paprika, and oregano.

2. Pan-Sear

   • Heat olive oil in a large skillet over medium-high heat.

   • Add fish and cook 3–4 minutes per side until golden and cooked through.

   • Remove fish and set aside.

3. Make the Sauce

   • Reduce heat to medium.

   • Add butter to the same pan.

   • Stir in garlic; cook 30 seconds until fragrant.

   • Add cherry tomatoes; cook 2–3 minutes until softened and blistered.

4. Deglaze

   • Pour in wine or broth.

   • Simmer 1–2 minutes, scraping up browned bits.

5. Finish

   • Stir in lemon juice, zest, and red pepper flakes.

   • Taste and adjust seasoning.

6. Combine

   • Return fish to pan.

   • Spoon sauce over fish and simmer 1–2 minutes.

7. Garnish & Serve

   • Sprinkle with parsley.

   • Serve with lemon halves.

Q & A (Frequently Asked Questions)

Q: What type of fish works best?

A: Firm white fish like cod, halibut, sea bass, snapper, or tilapia. Salmon also works but will have a richer flavor.

Q: Can I bake this instead of pan-searing?

A: Yes. Bake at 400°F (200°C) for 12–15 minutes, then pour the sauce over and broil 1–2 minutes.

Q: Can I make this dairy-free?

A: Absolutely. Replace butter with:

• Olive oil

• Vegan butter

• Ghee (not dairy-free but lactose-free)

Q: What can I use instead of white wine?

A:

• Chicken or vegetable broth

• A splash of lemon juice + broth

• Non-alcoholic white wine

Q: How do I know the fish is done?

A: The fish should:

• Flake easily with a fork

• Be opaque in the center

• Reach 145°F (63°C) internally

Q: Can I add more vegetables?

A: Yes! Great additions:

• Spinach (stir in at the end)

• Zucchini

• Asparagus

• Olives or capers

Q: What goes well with this dish?

A:

• Rice, orzo, or couscous

• Garlic mashed potatoes

• Crusty bread

• Steamed green beans or asparagus

Q: Can I store leftovers?

A: Yes. Refrigerate in an airtight container for up to 2 days. Reheat gently to avoid drying out the fish.

Q: Is this recipe healthy?

A: Yes—high in protein, low in carbs, and rich in healthy fats. To lighten it up, reduce butter to 1 tbsp and add more olive oil.