Cookwith

Name: Pan-Seared Mediterranean Fish with Herb-Lemon Butter
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 skin-on white fish fillets (such as snapper, cod, or halibut), 5-6 oz each; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tbsp olive oil; 2 tbsp unsalted butter; 1 clove garlic, minced; Zest of 1 lemon; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; 1 tsp chopped fresh dill (optional); 2 lemon wedges, for serving

Pan-Seared Mediterranean Fish with Herb-Lemon Butter

HerbyFig3171

This Mediterranean-inspired fish recipe teaches you the secrets to perfectly cooked, moist fish with golden, crispy skin. By salting early and using the basting technique with butter, you ensure the fish stays juicy and flavorful, while the lemon-herb finish adds brightness and balance. The dish is quick, keto-friendly, and gluten-free, making it a fantastic weeknight dinner—especially in hot Texas weather. Serve with a simple green salad or roasted summer vegetables for a complete meal. Master this method and you’ll never overcook fish again!

Ingredients

Instructions

Pat fish fillets very dry with paper towels. Season both sides evenly with kosher salt and black pepper. Let sit at room temperature for 10 minutes to allow seasoning to penetrate.
Heat a large nonstick or stainless steel skillet over medium-high heat. Add olive oil and swirl to coat the pan.
When the oil shimmers but isn't smoking, carefully lay the fish fillets skin-side down (if skin-on) or presentation-side down. Press gently with a spatula to prevent curling.
Do not move the fish. Sear until the edges are opaque and the skin is golden and crisp, about 3-4 minutes.
Flip the fillets gently. Add butter to the pan. As butter melts, spoon it over the fish repeatedly (basting), cooking for another 1.5-3 minutes, depending on thickness. Fish is done when just opaque and flakes easily with a fork (internal temp: 135°F-140°F; it will carryover to 145°F out of pan).
Reduce heat to low. Add minced garlic, lemon zest, and lemon juice to the melted butter in the pan. Swirl for 30 seconds, then spoon the lemon-garlic butter over the fish.
Transfer fish to plates. Scatter with fresh parsley and dill, and serve with lemon wedges for squeezing.