There’s something deeply satisfying about a meal that comes together in one pan, fills the kitchen with an incredible aroma, and lands on the table looking utterly brilliant. This garlic butter seared white fish recipe is exactly that. It’s the kind of dish that turns a standard Tuesday evening into something a bit more special, without any real fuss. The magic lies in its simplicity: a perfectly seared fillet of fish, flaky and moist, bathed in a rich, nutty brown butter sauce infused with garlic and brightened with a squeeze of fresh lemon.

I’ve been making this for over 8 years, and it never disappoints. It started as my go-to recipe for when I wanted something flavourful that didn’t require a mountain of washing up. Over the years, I’ve tweaked the technique to get that perfect golden crust and that irresistibly fragrant sauce. The sound of the butter foaming in the pan as you spoon it over the glistening fish is one of the best kitchen sounds I know.

This is a recipe for anyone who appreciates genuine, straightforward flavour. It’s ideal for a quick mid-week dinner but is certainly impressive enough to serve when you have friends over. The combination of the seared fish and the aromatic garlic butter is one that everyone seems to love, time and time again.

Recipe Overview

This recipe focuses on creating a beautifully seared white fish with a crisp, golden-brown crust and a tender, flaky interior. The star of the show is the pan sauce, made by browning butter with fresh garlic, a splash of white wine, and fresh lemon juice, which you then use to baste the fish as it finishes cooking. After much testing, I’ve found that using a heavy-bottomed frying pan is key to achieving that even, deep sear.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Garlic Butter Seared White Fish Recipe

• Genuine Flavour: We’re not just melting butter here. We’re creating a nutty, fragrant brown butter (beurre noisette) that perfectly complements the delicate fish. The sharp garlic, acidic lemon, and fresh parsley cut through the richness beautifully.
• Ready in Under 30 Minutes: From fridge to table, this entire meal comes together in about 25 minutes, making it a brilliant option for busy evenings when you still want a proper home-cooked meal.
• Flexible Recipe: While I love cod loins for this, it works wonderfully with haddock, pollock, or even halibut. You can also add a tablespoon of capers or a pinch of red chilli flakes to the sauce for an extra kick.
• Great for Weeknight Dinners: This dish has become a staple in my house for a reason. It feels elegant and satisfying, much like our Creamy Chicken And Rice Recipe, but it’s significantly faster to prepare.
• Family Tested: I make this at least once a week – it’s become a family favourite. Even my youngest, who can be fussy about fish, always clears their plate when this is on the menu.

Garlic Butter Seared White Fish Recipe

⏱️ 15 min prep  •  🍳 10 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use fresh, high-quality ingredients. The fish should be firm and smell of the sea, not ‘fishy’. I always recommend using a good block of unsalted butter, like a Lurpak or a similar quality brand, as it browns more evenly and has a superior flavour compared to baking spreads.

• 4 thick white fish fillets (about 170g each), such as cod loin, halibut, or haddock, skin off
• 1 tbsp olive oil
• 60g unsalted butter, cut into cubes
• 4 large cloves garlic, thinly sliced
• 60ml dry white wine (like Sauvignon Blanc or Pinot Grigio – optional, but recommended)
• 1 large lemon, half juiced, half cut into wedges for serving
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Marcus’s Tip: Make sure your fish fillets are of a similar thickness. This ensures they all cook at the same rate, so you don’t end up with one fillet perfectly cooked and another one overdone.

How to Make Garlic Butter Seared White Fish

The process is straightforward. The key is to get the pan temperature right and not to move the fish while it’s getting that initial sear. This develops the crust and prevents it from sticking. The scientific term for this browning is the Maillard reaction, and it’s where so much of the flavour comes from.

1. Prepare the Fish: Take the fish out of the fridge about 15 minutes before you plan to cook. Use a paper towel to pat each fillet completely dry on all sides. This step is crucial for getting a good sear. Season generously with salt and pepper.
2. Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron or stainless steel is ideal) over a medium-high heat. Add the tablespoon of olive oil. You’ll know the pan is ready when the oil shimmers slightly.
3. Sear the Fish: Carefully place the fish fillets in the hot pan, presentation-side down. Make sure not to overcrowd the pan; cook in two batches if necessary. Sear for 3-4 minutes without moving them. Let them be! You’re looking for a deep golden-brown crust to form.
4. Flip and Add Butter: Using a fish slice or thin spatula, carefully flip the fillets. Immediately reduce the heat to medium-low and add the cubes of butter to the pan.
5. Create the Sauce: As the butter melts, it will begin to foam. Swirl it around the pan. Add the sliced garlic and cook for about 30-60 seconds, until fragrant. Be very careful not to let the garlic burn. What works best for me is to move the garlic around in the butter constantly.
6. Deglaze and Baste: If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce for a minute. Now, tilt the pan slightly towards you and use a large spoon to continuously baste the fish with the garlic butter sauce for 1-2 minutes. This keeps the fish incredibly moist and infuses it with flavour.
7. Finish with Lemon and Parsley: Once the fish is opaque and flakes easily with a fork (it should take another 2-4 minutes depending on thickness), take the pan off the heat. Squeeze over the fresh lemon juice and scatter the chopped parsley into the sauce. Give the pan a final swirl.
8. Serve Immediately: Serve the seared white fish straight away, with extra spoonfuls of the glorious garlic butter sauce drizzled over the top and a lemon wedge on the side.

Tips From My Kitchen

• Temperature Control: Start with a hot pan for the sear, but drop the heat as soon as you add the butter and garlic. This prevents the delicate milk solids in the butter and the garlic from burning before the fish is cooked through.
• The Secret Step: Basting: Don’t skip the basting. I learned that this simple technique of spooning the hot butter over the fish as it cooks makes all the difference. It gently cooks the top of the fillet while keeping the whole piece succulent and full of that wonderful garlic butter flavour.
• Make-Ahead: This dish is best enjoyed fresh. However, you can prepare the ingredients ahead of time. The garlic can be sliced and the parsley chopped and stored in the fridge a few hours in advance.
• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over a low heat with a splash of water or in the microwave on 50% power to avoid drying it out. The texture will be slightly different but still enjoyable.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, which is part of its charm. Just a few kitchen essentials will do the job perfectly.

• Large frying pan or skillet (cast iron or stainless steel recommended for the best sear)
• Sharp knife and cutting board
• Fish slice or a thin spatula
• Large spoon for basting

Common Mistakes to Avoid

• Overcrowding the pan: If you squeeze too many fillets into the pan, they will steam instead of sear. This means you won’t get that lovely golden crust. If your pan isn’t big enough, it’s far better to cook the fish in two separate batches.
• Not Patting the Fish Dry: Moisture is the enemy of a good sear. Any water on the surface of the fish will create steam when it hits the hot pan, preventing that beautiful crust from forming. Take the extra 30 seconds to pat it bone dry with paper towels.
• Moving the Fish Too Soon: It’s tempting to poke and prod, but you must resist. The fish will naturally release from the pan once a proper crust has formed. If you try to move it too early, it will stick and tear.

What to Serve With Garlic Butter Seared White Fish

This garlic butter fish is versatile and pairs beautifully with many side dishes. The rich sauce is just begging to be soaked up by something delicious.

• Creamy Mashed Potatoes: The ultimate pairing. The mash provides a soft, buttery bed for the fish and is perfect for soaking up every last drop of the garlic butter sauce.
• Steamed Asparagus or Green Beans: A simple green vegetable, steamed or blanched until tender-crisp and tossed with a little lemon zest, provides a fresh, clean contrast to the rich sauce.
• A Crisp White Wine: A glass of Sauvignon Blanc or Pinot Grigio, the same wine you used in the sauce, is an excellent choice. Its acidity cuts through the butter and complements the fish perfectly.

Frequently Asked Questions

Garlic Butter Seared White Fish

Tender white fish fillets seared to a golden-brown crisp and basted in a rich garlic butter sauce with white wine, lemon, and fresh parsley. A quick and elegant main course perfect for any weeknight.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

• 4 thick white fish fillets about 170g each, such as cod loin, halibut, or haddock, skin off
• 1 tbsp olive oil
• 60 g unsalted butter cut into cubes
• 4 large cloves garlic thinly sliced
• 60 ml dry white wine like Sauvignon Blanc or Pinot Grigio - optional, but recommended
• 1 large lemon half juiced, half cut into wedges for serving
• 2 tbsp fresh flat-leaf parsley finely chopped
• 1/2 tsp sea salt plus more to taste
• 1/4 tsp freshly ground black pepper

Method

 

1. Prepare the Fish: Take the fish out of the fridge about 15 minutes before you plan to cook. Use a paper towel to pat each fillet completely dry on all sides. This step is crucial for getting a good sear. Season generously with salt and pepper.
2. Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron or stainless steel is ideal) over a medium-high heat. Add the tablespoon of olive oil. You'll know the pan is ready when the oil shimmers slightly.
3. Sear the Fish: Carefully place the fish fillets in the hot pan, presentation-side down. Make sure not to overcrowd the pan; cook in two batches if necessary. Sear for 3-4 minutes without moving them. Let them be! You're looking for a deep golden-brown crust to form.
4. Flip and Add Butter: Using a fish slice or thin spatula, carefully flip the fillets. Immediately reduce the heat to medium-low and add the cubes of butter to the pan.
5. Create the Sauce: As the butter melts, it will begin to foam. Swirl it around the pan. Add the sliced garlic and cook for about 30-60 seconds, until fragrant. Be very careful not to let the garlic burn. What works best for me is to move the garlic around in the butter constantly.
6. Deglaze and Baste: If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce for a minute. Now, tilt the pan slightly towards you and use a large spoon to continuously baste the fish with the garlic butter sauce for 1-2 minutes. This keeps the fish incredibly moist and infuses it with flavour.
7. Finish with Lemon and Parsley: Once the fish is opaque and flakes easily with a fork (it should take another 2-4 minutes depending on thickness), take the pan off the heat. Squeeze over the fresh lemon juice and scatter the chopped parsley into the sauce. Give the pan a final swirl.
8. Serve Immediately: Serve the seared white fish straight away, with extra spoonfuls of the glorious garlic butter sauce drizzled over the top and a lemon wedge on the side.

Notes

Serve immediately with roasted asparagus or crusty bread to soak up the delicious pan sauce. Ensure you don't overcrowd the pan for the best sear.

I really hope you give this garlic butter seared white fish recipe a try. It’s one of those wonderfully rewarding dishes that proves fantastic food doesn’t have to be complicated. It’s a firm favourite in my home, and I hope it becomes one in yours too. Let me know how you get on in the comments below – I love hearing from you! Happy cooking.
– Marcus