PAN-SEARED WHITE FISH WITH GARLIC CHILI BUTTER

Servings

2 servings

Time

Preparation: 10 minutes
Cooking: 10–12 minutes

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INGREDIENTS

Fish

• 2 white fish fillets (cod, halibut, sea bass, or haddock), 150–180 g each

• Salt, to taste

• Black pepper, to taste

• 1 tbsp olive oil

Garlic chili butter sauce

• 3 tbsp unsalted butter

• 3 cloves garlic, finely minced

• 1 tsp chili flakes (adjust to taste)

• ½ tsp paprika (smoked or sweet)

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley (or cilantro)

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INSTRUCTIONS

Step 1: Prepare the fish

• Pat fish fillets completely dry with paper towels

• Season both sides with salt and black pepper

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Step 2: Pan-sear the fish

• Heat olive oil in a non-stick or stainless pan over medium-high heat

• Place fish fillets in the pan, presentation side down

• Cook 3–4 minutes without moving until golden

• Flip gently and cook another 2–3 minutes until just cooked through

• Remove fish to a warm plate

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Step 3: Make the sauce

• Lower heat to medium

• Add butter to the same pan

• Once melted, add garlic and cook 20–30 seconds until fragrant

• Stir in chili flakes and paprika

• Add lemon juice and swirl the pan to emulsify

• Turn off heat and add chopped parsley

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Step 4: Finish

• Spoon the hot garlic chili butter generously over the fish

• Let the sauce pool slightly on the plate

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SERVING

• Serve immediately while hot

• Pair with rice, mashed potatoes, roasted vegetables, or salad

• Add extra lemon wedges on the side if desired

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FLAVOR & TEXTURE

• Fish: tender, flaky, lightly crisped outside

• Sauce: buttery, garlicky, mildly spicy with citrus brightness

• Overall: clean, rich, and balanced

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TIPS

• Do not overcrowd the pan; fish should sear, not steam

• Dry fish = better golden crust

• Reduce heat before adding garlic to avoid bitterness

• Works equally well with salmon (increase cook time slightly)