Garlic Butter Seared White Fish Recipe
There are some meals that feel wonderfully indulgent yet come together so swiftly you can make them on a Tuesday night. This Garlic Butter Seared White Fish is exactly that. It transforms a simple fillet of fish into something truly special. The secret lies in getting a beautiful, golden-brown crust on the fish, which contrasts perfectly with its flaky, moist interior. Then, we bathe it in a luscious pan sauce of sizzling butter, fragrant garlic, a splash of white wine, and bright, fresh parsley. It’s a dish that relies on good technique and quality ingredients rather than a long list of complicated steps.
This is my go-to recipe when I need something quick but impressive. It’s the kind of seafood dinner that feels elegant enough for a special occasion but is genuinely straightforward to make any day of the week. The aroma that fills the kitchen as the garlic and butter sizzle together is just heavenly – it’s the promise of a delicious meal to come. We’re not just cooking fish; we’re creating a simple, sophisticated dish that will make you feel like a chef in your own home. It works wonderfully for a quiet dinner for two, but you can easily scale it up when you have guests.
Recipe Overview
This recipe guides you through creating perfectly seared white fish with a crisp skin and a tender, flaky texture. The star of the show is the garlic butter pan sauce, made in the same skillet to capture all the delicious browned bits from the fish. It’s a delicate yet rich flavour profile. I’ve found that letting the butter brown just a little before adding the garlic gives the sauce a lovely nutty depth that really elevates the entire dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love This Garlic Butter Seared White Fish Recipe
- Genuine Flavour: The taste is a beautiful balance of savoury and fresh. You get the nutty, caramelised notes from the browned butter, a gentle warmth from the softened garlic, a bright, acidic lift from the lemon juice, and a clean, green finish from the fresh parsley.
- Ready in Under 30 Minutes: From start to finish, this elegant seafood dinner is on the table in about 25 minutes, making it ideal for a satisfying weeknight meal.
- Flexible Recipe: This method works with almost any firm white fish. Try it with cod, haddock, pollock, or even sea bass fillets. You can also swap the parsley for fresh dill or chives for a different aromatic twist.
- Ideal for a Date Night: It looks and tastes sophisticated, making it a brilliant choice when you want to cook something special for a partner or a close friend without spending hours in the kitchen.
- Family Tested: This recipe always gets compliments. My husband, who’s usually picky about fish, asked for seconds the first time I made it! It’s a testament to how delicious that simple garlic butter sauce is.
Ingredients You’ll Need
For this seared fish recipe, the quality of the ingredients really shines through. I always opt for unsalted butter, as it gives me complete control over the saltiness of the final dish. I particularly like using a good Irish butter for this, as its higher butterfat content creates an incredibly rich and flavourful sauce.
- 2 white fish fillets, skin-on (about 170g each), such as cod, hake, or sea bass
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 60g unsalted butter, cubed
- 4 cloves garlic, thinly sliced
- 60ml dry white wine, such as Sauvignon Blanc or Pinot Grigio (optional, can substitute with chicken or vegetable stock)
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges, for serving
Sophia’s Tip: Don’t be shy with the seasoning. Salting the fish fillets about 10 minutes before you cook them helps to draw out a little moisture, which contributes to getting that phenomenally crispy skin.
How to Make This Garlic Butter Seared White Fish Recipe
The process is all about temperature control and timing. We’ll first focus on getting a perfect sear on the fish, then use the same pan to build our aromatic garlic butter sauce. It all happens in one skillet, which means more flavour and less washing up!
- Prepare the Fish: Take your fish fillets out of the fridge about 15 minutes before cooking. Pat them exceptionally dry with paper towels on both sides. This is the most important step for a crispy skin. Season both sides generously with salt and pepper.
- Dredge in Flour: Spread the plain flour on a plate. Lightly press each fillet into the flour, coating both sides. Shake off any excess; you only want a very thin, almost invisible layer.
- Heat the Pan: Place a large, non-stick or cast-iron skillet over a medium-high heat. Add the olive oil. You’ll know the pan is ready when the oil shimmers slightly.
- Sear the Fish: Carefully place the fish fillets in the pan, skin-side down. You should hear a confident sizzle. Press down gently on each fillet with a fish slice for about 10-15 seconds to ensure the entire surface of the skin makes contact with the pan. Cook for 3-5 minutes, depending on thickness, without moving them. The skin should be deep golden brown and crispy.
- Flip and Finish Cooking: Flip the fillets over and cook for another 2-3 minutes on the other side, until the fish is opaque and cooked through. I find that a flexible fish slice is much better than tongs here, as it supports the delicate fillet and prevents it from breaking. Remove the fish from the skillet and set it aside on a warm plate.
- Start the Sauce: Reduce the heat to low-medium. Add the cubed butter to the skillet. Let it melt and foam, swirling the pan occasionally. It will start to turn a light brown colour and smell nutty – this should take about 1-2 minutes.
- Add Aromatics: Add the sliced garlic to the browned butter and cook for about 30-60 seconds, stirring constantly until it’s fragrant and just beginning to turn golden. Be careful not to let it burn.
- Deglaze the Pan: If using, pour in the white wine to deglaze the pan. Scrape up any tasty browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute until the alcohol has cooked off and the liquid has reduced slightly.
- Finish the Sauce: Remove the pan from the heat. Stir in the lemon juice and the chopped fresh parsley. Give it one last swirl to combine everything into a beautiful, emulsified sauce.
- Serve Immediately: Return the seared fish fillets to the pan, or pour the garlic butter sauce directly over the fish on your plates. Serve immediately with extra lemon wedges on the side.
Tips From My Kitchen
- Temperature Control is Key: A pan that is too hot will burn your butter and garlic, while a pan that isn’t hot enough will steam the fish instead of searing it. A steady medium-high heat for the fish and a lower heat for the sauce is the way to go.
- The Secret to a Crispy Sear: I learned that the real trick to non-stick, crispy fish skin is two-fold: an incredibly dry surface and not trying to move the fish too early. When the skin is properly seared, it will release from the pan naturally. For a deep dive into the science, this guide to pan-searing fish is a great read.
- Make-Ahead Prep: While this dish is best served immediately, you can get a head start by pre-chopping your garlic and parsley and measuring out the other sauce ingredients. This makes the cooking process feel even faster.
- Storage: If you have leftovers, store the fish and any extra sauce in an airtight container in the fridge for up to 2 days. To reheat, I recommend gently warming it in a covered skillet over a low heat until just warmed through, to avoid drying it out.
Delicious Variations to Try
Once you’ve mastered the basic technique, it’s fun to play around with the flavours. Here are a few variations we enjoy at home:
- Add a Little Heat: For a gentle kick, add a pinch of dried red pepper flakes to the pan along with the garlic.
- Lemony Caper Sauce: Add a tablespoon of capers (drained) to the sauce along with the lemon juice and parsley for a salty, briny burst of flavour.
- Different Proteins: This garlic butter sauce is magnificent with other seafood. Try it with pan-seared king prawns or scallops for an equally impressive meal. If you’re not a fan of seafood, you could try a similar sauce with my Bacon Brown Sugar Chicken Tenders for a different but delicious experience.
What to Serve With This Seared White Fish
This dish pairs beautifully with a variety of sides that complement its rich yet fresh flavours. A great meal is all about balance, and if you’re looking for another family-friendly main course for later in the week, my Cheeseburger Lasagna Recipe always gets compliments.
- Steamed Green Vegetables: Tenderstem broccoli or asparagus, steamed and lightly seasoned, provides a lovely, fresh crunch that cuts through the richness of the butter sauce.
- Creamy Mashed Potatoes: A spoonful of creamy mash is the perfect vessel for mopping up every last drop of that incredible garlic butter sauce.
- Crusty Bread: A simple slice of fresh, crusty baguette or sourdough is essential for sauce-mopping duties.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay is a classic and wonderful partner for this dish.
Frequently Asked Questions
Garlic Butter Seared White Fish
Ingredients
Method
- Prepare the Fish: Take your fish fillets out of the fridge about 15 minutes before cooking. Pat them exceptionally dry with paper towels on both sides. This is the most important step for a crispy skin. Season both sides generously with salt and pepper.
- Dredge in Flour: Spread the plain flour on a plate. Lightly press each fillet into the flour, coating both sides. Shake off any excess; you only want a very thin, almost invisible layer.
- Heat the Pan: Place a large, non-stick or cast-iron skillet over a medium-high heat. Add the olive oil. You'll know the pan is ready when the oil shimmers slightly.
- Sear the Fish: Carefully place the fish fillets in the pan, skin-side down. You should hear a confident sizzle. Press down gently on each fillet with a fish slice for about 10-15 seconds to ensure the entire surface of the skin makes contact with the pan. Cook for 3-5 minutes, depending on thickness, without moving them. The skin should be deep golden brown and crispy.
- Flip and Finish Cooking: Flip the fillets over and cook for another 2-3 minutes on the other side, until the fish is opaque and cooked through. I find that a flexible fish slice is much better than tongs here, as it supports the delicate fillet and prevents it from breaking. Remove the fish from the skillet and set it aside on a warm plate.
- Start the Sauce: Reduce the heat to low-medium. Add the cubed butter to the skillet. Let it melt and foam, swirling the pan occasionally. It will start to turn a light brown colour and smell nutty – this should take about 1-2 minutes.
- Add Aromatics: Add the sliced garlic to the browned butter and cook for about 30-60 seconds, stirring constantly until it's fragrant and just beginning to turn golden. Be careful not to let it burn.
- Deglaze the Pan: If using, pour in the white wine to deglaze the pan. Scrape up any tasty browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute until the alcohol has cooked off and the liquid has reduced slightly.
- Finish the Sauce: Remove the pan from the heat. Stir in the lemon juice and the chopped fresh parsley. Give it one last swirl to combine everything into a beautiful, emulsified sauce.
- Serve Immediately: Return the seared fish fillets to the pan, or pour the garlic butter sauce directly over the fish on your plates. Serve immediately with extra lemon wedges on the side.
Notes
This Garlic Butter Seared White Fish recipe is a true testament to the idea that fantastic food doesn’t have to be complicated. With just a handful of good ingredients and a little technique, you can create a beautiful seafood dinner that feels truly special. From my kitchen to yours, I hope you love this dish as much as we do. I’d be delighted to hear how you get on – please leave a comment below and let me know if you try it!
