Lemon Butter Fish with Garlic Rice
A zesty, savory dish that’s light, buttery, and packed with flavor! Flaky white fish topped with a lemon butter sauce pairs perfectly with fragrant garlic rice. An easy weeknight dinner that feels gourmet but takes under an hour to make!
Ingredients:
Lemon butter fish:
- 2 fillets of white fish
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 60g unsalted butter
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, minced
- Salt and pepper to taste
- 1 lemon, sliced
Garlic rice:
- 3 cups cooked rice
- 2 cloves garlic (1 minced, 1 sliced thin)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp soy sauce
- 3 stalks fresh parsley, minced
- Salt and pepper, to taste
Instructions:
Prepare the garlic chips: cook your rice and once it is done, make sure it‘s at room temperature or slightly warmer before prepping the garlic. In a large frying pan, heat the olive oil over medium heat. Add the thinly sliced garlic and cook until golden brown. Remove the garlic chips and set them aside, keeping the oil in the pan.
Add the rice: Add the minced garlic to the pan and sauté until fragrant. Add the butter and let it melt before stirring in the cooked rice. Break up any clumps of rice with a wooden spatula, ensuring the rice is well coated in the garlic butter. Drizzle the soy sauce over the rice, season with salt and pepper, and toss to combine. Stir in the minced parsley and cook until the rice is heated through and fragrant.
Prep the fish: pat the fish fillets dry with a paper towel. In a small bowl, mix together the olive oil, paprika, garlic powder, salt, and black pepper. Brush this spice mixture over both sides of each fish.
Cook the fish: heat some olive oil in a large pan over medium heat. Once hot, cook the fish fillets for 3 minutes on each side until golden brown. Remove the fish and set aside. Lower the heat to medium-low. Add the butter to the pan, allowing it to melt and brown slightly, about 1-2 minutes. Stir in the lemon juice, minced parsley, and a pinch of salt and pepper. Continue cooking for 2 minutes, stirring until smooth. Return the fish fillets to the pan, add a few fresh lemon slices, and cook for an additional 3 minutes, spooning the sauce over the fish occasionally. Garnish with extra parsley and set aside.