Pan-Seared Lemon Garlic Fish
Mild white fish is quickly pan-seared, then finished with lemon, garlic, and parsley for a light, weeknight-friendly dinner in 25 minutes.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipePan-seared lemon garlic fish is a simple American-style skillet dinner built on a few familiar ingredients: mild white fish, fresh lemon, garlic, olive oil, and parsley. The flavor is clean and bright, with a light pan sauce made from the same lemony mixture used to season the fish.
This version keeps the method straightforward so the fish browns instead of steaming. A short 10-minute marinating time adds flavor without letting the lemon juice start to soften the fish too much. Use fillets of similar thickness so they cook at the same rate.
Ingredients
- 3 tbsp (45 ml) olive oil, divided
- 4 garlic cloves, minced
- 1 tsp lemon zest, from 1 lemon
- 3 tbsp (45 ml) fresh lemon juice, plus lemon wedges for serving
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 lb (680 g) firm white fish fillets, such as cod, haddock, halibut, or tilapia
- 2 tbsp (8 g) chopped fresh parsley, for garnish
Instructions
- 1
In a medium bowl, stir together 2 tbsp (30 ml) of the olive oil, the garlic, lemon zest, lemon juice, salt, and pepper until combined.
- 2
Pat the fish dry with paper towels, then add it to a shallow dish or plate. Spoon the lemon-garlic mixture over the fillets and let them marinate at room temperature for 10 minutes, turning once halfway through.
- 3
Heat a large skillet over medium-high heat and add the remaining 1 tbsp (15 ml) olive oil. When the oil looks shimmering, lift the fish from the marinade and let the excess drip off.
- 4
Place the fillets in the skillet in a single layer. Cook for 3-5 minutes on the first side, depending on thickness, until the underside is golden at the edges and the fish releases easily from the pan.
- 5
Flip the fish carefully and cook for 2-4 minutes more over medium heat. The fish is done when it turns opaque all the way through and flakes easily with gentle pressure.
- 6
Pour any reserved marinade into the skillet and let it bubble for 30-60 seconds, just until slightly reduced and fragrant. Spoon the pan juices over the fish, then garnish with parsley and serve with lemon wedges.
Tips for the Best Pan-Seared Lemon Garlic Fish
- Pat the fish very dry before marinating and again lightly before it goes into the pan; this helps it sear instead of steam.
- Do not marinate longer than 10-15 minutes. Too much time in lemon juice can make delicate fish turn chalky on the surface.
- Use fillets that are about 1 inch (2.5 cm) thick for even cooking. Thin tail pieces will cook faster, so check them early.
- If using salmon instead of white fish, keep the same seasoning but expect slightly longer cooking time and a richer flavor.
- A nonstick or well-seasoned skillet makes flipping easier, especially for delicate fillets like tilapia.
- For make-ahead prep, mix the lemon-garlic marinade up to 1 day ahead and refrigerate it separately; marinate the fish just before cooking.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at 50% power until just warmed through, as fish can dry out quickly. This dish is at its best freshly cooked, but cold leftovers can also be flaked into salads or grain bowls.
Frequently Asked Questions
What fish works best for lemon garlic fish?
Firm, mild fillets such as cod, haddock, halibut, or tilapia work well because they hold together in the skillet and take on the lemon-garlic flavor nicely. Choose pieces of similar thickness for even cooking.
Can I bake this instead of pan-searing it?
Yes. Bake the marinated fish at 425ยฐF (220ยฐC) for about 10-12 minutes, depending on thickness, until it flakes easily. You will lose some browning, but the flavor will still be good.
Why did my fish stick to the pan?
Fish usually sticks if the pan was not hot enough, the fish was too wet, or it was turned before it had formed a crust. Let the first side cook undisturbed until it releases easily.
Can I use bottled lemon juice?
Fresh lemon juice is better here because the flavor is brighter and less harsh. Bottled juice will work in a pinch, but skip the bottled product if you also want zest.
Quick Info
Prep Time
15 min
Cook Time
10 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
