Ingredients List

• 4 white fish fillets (cod, tilapia, or halibut – about 150g each)
• 2 tablespoons olive oil
• salt and pepper 
• 1 teaspoon garlic powder
• One teaspoon of paprika (optional—adds color)

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• One large lemon — both the juice and the zest.
• Fresh parsley, finely chopped (1 tbsp)
• 1/2 teaspoon of chili flakes — optional for a mild spiciness

• Lemon slices for serving
• Fresh dill or thyme

• Substitute ghee for butter to make a lactose-free version.
• Replace parsley with basil or cilantro if preferred.

Step-by-Step Instructions

1. Prepare the Fish:
   Pat the fish fillets dry with paper towels.Season each side with salt, pepper, garlic powder, and paprika.
2. Sear the Fillets:
   Warm some olive oil in a nonstick pan over medium-high heat. Once hot, place the fillets skin-side down and cook for about 3–4 minutes per side, depending on thickness. The fish is ready when it turns golden brown and flakes effortlessly with a fork. Remove and set aside on a plate.
3. To prepare the lemon butter sauce:
   Turn the heat down to medium, keeping the same skillet. Stir the minced garlic into the pan and cook for 30 seconds, just until it releases its aroma. Add the lemon juice, zest, and parsley. Simmer for 1–2 minutes until slightly thickened.
4. Combine and Serve:
   Place the fish fillets back in the pan and coat them with the sauce. Let everything cook together for 1 minute to absorb the flavors.
5. Finish and Plate:
   Transfer the fillets to a serving dish, drizzle with the remaining sauce, and garnish with fresh herbs and lemon slices.