Ingredients:

  • 4 (6 oz / 170g) white fish fillets
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ½ tsp (2g) paprika
  • 1 tbsp (15ml) olive oil
  • 4 tbsp (57g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 lemon, zest and juice
  • 2 tbsp (8g) fresh parsley, finely chopped
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Pat the fish fillets bone-dry with paper towels on all sides to ensure proper browning. Season both sides evenly with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers. Place fillets in the pan and sear undisturbed for 3–5 minutes per side until a mahogany-colored crust forms and the fish releases easily. Remove fish to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same pan. Once foaming, stir in minced garlic and red pepper flakes, sautéing for 30–60 seconds until fragrant.
  4. Stir in lemon juice and zest, scraping up the fond from the bottom of the pan. Return the fish to the skillet and continuously baste the fillets with the bubbling garlic butter for 1–2 minutes until the sauce is velvety and the fish is cooked through.