This Lemon Butter Sauce for fish is outrageous – 3 minutes, 2 ingredients, totally restaurant worthy.
The secret is browned butter – called Beurre noisette in French. Learn how to pronounce it so you can loftily tell your family and friends “we’re having French tonight!” (But don’t tell them how simple it is?)
Restaurant-style Lemon Butter Sauce for Fish!
Great quality fish is not cheap. But worthy of investment because:
it’s good for you;
a beautiful piece of fish requires very little done to it to make a meal that you’d pay serious $ for at a fancy seafood restaurant; and
they’re quick to cook.
And so I present to you, your new favourite posh-yet-easy-and-super-quick way with fish: Pan fried until golden then drizzled with a 3 minute Lemon Butter Sauce that you’re going to go nuts over.
The Lemon Butter Sauce
The Lemon Butter Sauce is just made with butter and lemon. But it’s not “just” butter and lemon.
It’s brown butter and lemon.
If you’re new to brown butter, this is going to change your world – it’s addictive. Brown butter is everything you love about melted butter, boosted with an incredible nutty, toasty aroma.
The French call it Beurre noisette. The literal translation is “hazelnut butter”, and even though hazelnuts don’t come into the equation at all, we get it. 🙂
How to make Lemon Butter Sauce
3 minutes, 3 steps, 2 ingredients:
Melt butter;
Leave until the butter turns brown and the smell suddenly changes and becomes nutty – about 3 minutes;
Stir through lemon juice.
The recipe video is helpful if you’re a first timer to browned butter – especially the pre and post comparison.
Quick Tips
While brown butter is simple to make, if it’s on too high a heat, it can go from nutty perfection to burnt in seconds. So here are a few quick tips:
Use a silver based small skillet or pot so you can see when the butter changes colour;
Make the Lemon Butter Sauce before the fish so you can concentrate on getting it right. It stays warm for up to 30 minutes – but if you are delayed and it solidifies, it only takes 10 seconds in the microwave to melt it back to its original state; and
Don’t try to make the Lemon Butter Sauce in the same skillet as the fish – the pan will be too large.
Use sparingly – it’s rich!
And you don’t need much – this stuff is rich! The recipe makes slightly more than you need because running out of sauce in the middle of dinner is dismal, but in all honesty, my standard serving is 1 tablespoon of Sauce per fillet of fish.
It looks a lot browner in the bowl than it does when you drizzle it over the fish. Which is actually perfect – it’s a bright yellow Lemon colour once drizzled. 🙂 If it was just plain melted butter, you wouldn’t have that same intense deep yellow colour that you see on the plate – nor would it pool on the plate like in the photo below.
The fish fillet is pictured in this post with the Kale and Quinoa Salad I published on Monday. 🙂 Keeps for days in the fridge, my friends! Don’t think of it as a trendy “health food” salad. It’s just a darn tasty filling salad that just happens to star 2 superfoods. Tested and proven!
Here are a few more ideas for things to serve this fish with:
Mashed potato or mashed cauliflower (for a low carb option)
For a true indulgent restaurant experience, try Paris Mash – the richest, creamiest mashed potato in the world
Curried Basmati Rice – this aromatic pilaf would be terrific paired with the fresh fish flavour
A garden salad or leafy greens with French Vinaigrette or Italian Dressing
Broccoli Salad or Magic Broccoli (the best roasted broccoli ever!)
And more fish recipes!
Honey Garlic Salmon and Lemon Honey Glazed Salmon – super quick!
See all Fish recipes
Hope you enjoy! – Nagi x
WATCH HOW TO MAKE IT
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Lemon Butter Sauce for Fish
Ingredients
Lemon Butter Sauce:
- 60 g / 4 tbsp unsalted butter , cut into pieces
- 1 tbsp fresh lemon juice
- Salt and finely ground pepper
Crispy Pan Fried Fish:
- 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
- Salt and pepper
- 2 tbsp white flour
- 2 tbsp oil (I use canola)
Serving:
- Lemon wedges
- Finely chopped parsley, optional
Instructions
Lemon Butter Sauce (see video):
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty – about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
- Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside – it will stay pourable for 20 – 30 minutes. See Note 3 for storing.
Crispy Pan Fried Fish:
- Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
- Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
- Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
3 hours ago: as usual, refusing to get out of the car knowing what lies ahead – a hose down.
I bet this would be good on Salmon too. I will be trying this sauce soon.
Hi Nagi
This looks wonderful, I was wondering if you can substitute Coconut flour for the Plain Flour in this recipe?
Thanks
Hi Sonia, I wondered if you had tried coconut flour and if it worked ok?
Hi Sonia, I haven’t tried to be honest but I’m sure you could!
The brown butter is fabulous!! I never made it before and followed the printed notes at the bottom. My husband said “Restaurant Quality!!” and he’s not easy to please. Thank you
Awesome!!!
This recipe is amazing. I’m learning to cook, and this recipe made me feel like I’m a pro chef because of how delicious it turned out haha. I cooked pangasius fish and poured the lemon butter sauce over it, and I poured some on couscous also. Extremely delicious and will be doing it again in the future!
This looks absolutely wonderful. It may seem totally sacrilegious to ask but I have a no dairy member of the house. Any chance this would work with miyokos vegan butter? It is very close in texture and taste.
Love this on our freshly caught fish in Vanuatu. Yep, I’m showing off but you are welcome to come here too and enjoy our fresh snapper. 🙂 So simple thank you Nagi. Isn’t that most often always THE best!
This sauce is so simple and delicious. Restaurant quality for sure. Will be my go to favourite.
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Paula! N x
This fish with lemion butter sauce is,delish and super easy!!
Thanks!
That’s terrific to hear Irma! So glad you enjoyed this! N x
Wow Nagi, so simple yet absolutely delicious! Served with sea bass fillets, Jersey Royal new potatoes watercress and sugar snap peas. I also grated the lemon zest, didnt cook it with the sauce, but sprinkled a little on before serving. I might be eating this six nights a week!
That’s so great to hear Jonathan! Thanks for letting me know you enjoyed this! N x
I decided to use the brown butter/lemon sauce on my spaghetti with roasted veggies .. outstanding! No more plain butter for me.
Ripper Rita! How good is this and yes, so simplistic.
Basa fillets at Woolies, $7kg. You weren’t kidding Nagi, is an absolute restaurant quality meal.
MOTH didn’t stop raving about it and I certainly didn’t stop him.
Served on a bed of spinachy rice…….it’s right up there knocking on the poolroom door.
Thanks Nagi.
YES!!!! So glad you enjoyed it so much Barb 🙂 I mean, to be considered for the POOL ROOM???? She’s dreamin’!
What if I bake the fish? Would you recommend?
Wow! Easy sauce with great flavor!I added a bit of sliced garlic as I melted the butter.
I’m glad to hear you enjoyed this Lourdes!!! Thanks for taking the time to let me know 🙂 N x
Seriously GOOD! Made it for my wife and I with fresh mahi mahi and asparagus. Was absolutely delicious!! This will now be a go-to for most of my fish! Thank You!!!
Love hearing that Doug! So pleased you enjoyed this 🙂 N x
I did something a little different with this. I had some fresh cod and some fresh pea pods. I ended up cutting the cod into large chunks and stir frying it with the pea pods, some green onion, salt, pepper, and garlic. I drizzled the sauce over it all and added chopped parsley just before serving. My husband and I both loved it! Thank you!
That sounds amazing Denise! YUM! N x
Excellent recipe with halibut, even with thick steaks of fish. Recommend having rice, pasta, or bread with this dish. We only had veggie and salad with our fish, and ended up with extra butter sauce left on our plates. Will use this over and over!
Terrific to hear May! Thanks for letting me know you enjoyed it – N x
Hi Nagi. Would ghee work in making brown butter? Trying to avoid the brown bits. Thanks.
Hi Sue! Hmm, I’m not sure to be honest! You’ll certainly have gorgeous buttery flavour using ghee I just don’t know if it will go brown and get that nutty smell. Very curious to know! N xx
Hi Nagi this is the only way i will eat fish in future. what flavour that sauce brings thanks for the recipe.
LOVE HEARING THAT!! N xx
Made this tonight since last night I made the kale and quinoa salad and wanted to pair it with the fish. It was delish. Hubby loved it too. This time I took a photo and tagged you on my Instagram story…hopefully I did it right! ( my Instagram name is different)
I’m so pleased to hear that Taz! I’ll pop over to IG now and hunt it down!! N xx
Hi Nagi,
I just want to thank you for the amazing fish receipe with the fantastic lemon butter sauce. To be honest, I am not a fish lover. If I were Japanese, I would be disowned. Tonight we made this meal, and it was divine, thank you for all your wonderful receipes!
Hugs from Estonia!
Barbara
PS. I have a question. How do you manage to respond to every email? You are the best, Nagi!
I’m so glad you enjoyed this one Barbara, even if you aren’t that big a fan of fish!!! 🙂 To be honest, I do miss some messages. I try, but sometimes it gets too much! I really prioritise cooking questions on my blog because that’s the whole reason I created this site – to help people cook great food! 😂 N xx