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–+ servings
Lemon Pan-Fried Fish
Ellbee’s Garlic Kitchen Box

Lemon Pan-Fried Fish

Crisp-edged fish, buttery lemon, briny capers, and a quick champagne-balsamic finish turn a simple skillet dinner into something that deserves a candle on the table. It is light, colorful, and fast enough for a Tuesday.
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Total Time 25 minutes
Servings: 4 servings
Course: Main Dishes
Ingredients Method Notes

Ingredients
  

Method
 

  1. Pat the fish dry. Mix the flour with the Lemon Zest Garlic, salt, and pepper, then lightly coat each fillet in the seasoned flour. Press one side into the panko for an extra-crisp finish.
  2. Heat the Basil Olive Oil in a large nonstick skillet over medium heat. Cook the fish panko-side down first for 3 to 4 minutes, then flip and cook 2 to 3 minutes more, until opaque and flaky.
  3. Move the fish to warm plates. Reduce the heat, add the butter, lemon zest, lemon juice, capers, and Champagne Balsamic to the skillet, and swirl for 30 seconds until the sauce turns silky.
  4. Spoon the lemon-caper sauce over the fish and serve with roasted baby potatoes or a crisp green salad.

Notes

Time: 25 min
Kitchen tip: Cod, tilapia, haddock, and walleye all work beautifully here—just choose fillets that are similar in thickness so they cook evenly.

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