PAN-SEARED WHITE FISH WITH GARLIC CHILI BUTTER
Servings
2 servings
Time
Preparation: 10 minutes
Cooking: 10–12 minutes
INGREDIENTS
Fish
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2 white fish fillets (cod, halibut, sea bass, or haddock), 150–180 g each
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Salt, to taste
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Black pepper, to taste
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1 tbsp olive oil
Garlic chili butter sauce
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3 tbsp unsalted butter
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3 cloves garlic, finely minced
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1 tsp chili flakes (adjust to taste)
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½ tsp paprika (smoked or sweet)
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1 tbsp lemon juice
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1 tbsp chopped fresh parsley (or cilantro)
INSTRUCTIONS
Step 1: Prepare the fish
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Pat fish fillets completely dry with paper towels
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Season both sides with salt and black pepper
Step 2: Pan-sear the fish
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Heat olive oil in a non-stick or stainless pan over medium-high heat
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Place fish fillets in the pan, presentation side down
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Cook 3–4 minutes without moving until golden
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Flip gently and cook another 2–3 minutes until just cooked through
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Remove fish to a warm plate
Step 3: Make the sauce
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Lower heat to medium
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Add butter to the same pan
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Once melted, add garlic and cook 20–30 seconds until fragrant
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Stir in chili flakes and paprika
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Add lemon juice and swirl the pan to emulsify
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Turn off heat and add chopped parsley
Step 4: Finish
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Spoon the hot garlic chili butter generously over the fish
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Let the sauce pool slightly on the plate
SERVING
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Serve immediately while hot
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Pair with rice, mashed potatoes, roasted vegetables, or salad
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Add extra lemon wedges on the side if desired
FLAVOR & TEXTURE
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Fish: tender, flaky, lightly crisped outside
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Sauce: buttery, garlicky, mildly spicy with citrus brightness
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Overall: clean, rich, and balanced
TIPS
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Do not overcrowd the pan; fish should sear, not steam
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Dry fish = better golden crust
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Reduce heat before adding garlic to avoid bitterness
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Works equally well with salmon (increase cook time slightly)