Description
A quick and flavorful lemon pepper fish fillet that balances health and taste, perfect for weeknight dinners.
Ingredients
- 1.5 lbs of white fish fillets (cod, tilapia, haddock, or snapper)
- 2 medium-sized fresh lemons (zest and juice)
- 2 tablespoons of freshly cracked black pepper
- 4 tablespoons of unsalted butter (or olive oil for a dairy-free option)
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- 1 tablespoon of dried parsley (or 2 tablespoons of fresh parsley, chopped)
- Salt to taste
Instructions
- If using frozen fish, ensure it is fully thawed. Pat the fish fillets dry with paper towels to remove excess moisture.
- Wash the lemons thoroughly. Zest them using a microplane, avoiding the bitter white pith. Set the zest aside and juice the lemons, aiming for 1/4 to 1/3 cup of juice.
- In a small bowl, combine the cracked black pepper, garlic powder, onion powder, and dried parsley. Mix until evenly distributed.
- Season both sides of the fish fillets generously with the lemon pepper seasoning. Sprinkle lemon zest over both sides and gently press to adhere.
- In a large skillet over medium heat, melt the butter or heat olive oil until shimmering.
- Place the seasoned fish fillets in the hot skillet, ensuring not to overcrowd the pan. Pour the lemon juice evenly over the fish.
- Cook the fish for 3-5 minutes on each side, depending on thickness, until it flakes easily with a fork. Flip gently using a spatula.
- Once cooked, remove the fillets from the skillet and serve immediately. Garnish with extra parsley or lemon wedges if desired.
Notes
Use fresh fish and quality ingredients for the best flavor. Adjust seasoning to taste. Pair with a light salad or roasted vegetables.