Fish Fillets in Garlic Butter

This is weeknight fish at its simplest. Five ingredients, one skillet, and about six minutes of actual cooking time. Garlic gets a one-minute head start in melted butter to bloom its flavor, then the fillets go right on top and cook covered over low heat.

Covering the pan is the key technique. The trapped steam gently cooks the top of the fillets while the garlic butter sears the bottom. You only flip once, and by then the fish is nearly done. Three minutes a side for most fillets, and you’re looking at fish that flakes cleanly with a fork but stays moist in the center.

Scallions go on after the flip so they soften slightly from the steam but keep their fresh bite. A squeeze of lemon right at the end ties everything together and cuts through the richness of the butter.

Kitchen Tips

• Don’t crank the heat. Low and covered prevents the butter from burning and the garlic from going bitter.
• Use fillets of even thickness so they cook at the same rate. If one end is much thinner, fold it under to double it up.
• The fish is done when it flakes easily with a fork. Overcooked fish turns dry and chalky fast.
• Serve immediately. Garlic butter congeals as it cools, and the fish tastes best straight from the pan.

Variations

• Add a splash of white wine to the pan after sautéing the garlic for a quick pan sauce.
• Use olive oil instead of butter and add capers for a Mediterranean spin.
• Sprinkle fresh dill or parsley over the fish before serving for a burst of color and herbiness.