Garlic Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Place on a plate or shallow dish and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Squeeze 2 tbsp fresh lemon juice over the fillets and drizzle with 2 tbsp olive oil. Let sit at room temperature while you make the sauce, about 10 minutes (or refrigerate up to 30 minutes).

Mince aromatics

Finely mince 4 garlic cloves and 1 shallot (if using). Chop the parsley and measure thyme, lemon zest, wine, and spices so they are ready to add.

Cook aromatics

Heat a large nonstick or stainless steel skillet over medium heat. Add 3 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. When the butter has melted and begins to foam but not brown (about 30–45 seconds), add the minced shallot and cook, stirring, for 1–1.5 minutes until softened. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it burn.

Deglaze & finish sauce

Increase heat to medium-high, pour in 3 tbsp white wine (or broth) to deglaze the pan, scraping any browned bits from the bottom. Let the liquid reduce by about half (about 1–2 minutes). Stir in 1 tsp fresh thyme leaves, 1 tbsp lemon zest, 2 tbsp chopped parsley, 1/4 tsp red pepper flakes (if using), 1/4 tsp salt and 1/4 tsp black pepper. Reduce heat to low and keep the sauce warm while you cook the fish.

Sear the fish

In the same skillet (wipe out if there are burnt bits, leaving any flavorful fond), heat 1 tbsp olive oil over medium-high heat until shimmering. Add the fish fillets presentation-side down (skin-side if skin-on) and cook without moving for 3–4 minutes until the underside is golden and releases easily. Reduce heat to medium, carefully flip the fillets using a spatula, and cook the other side for 2–4 minutes depending on thickness (fish is done when it flakes easily with a fork and reaches an internal temperature of 130–135°F / 54–57°C for moist results).

Finish in sauce

Lower heat to medium-low. Spoon 2–3 tablespoons of the garlic butter sauce over each fillet as it finishes cooking. Tilt the pan and baste the fish for about 30–60 seconds to coat and warm through with the sauce flavors. If fillets are thick and need extra time, you can add the fillets back to the sauce and spoon occasionally until cooked through.

Transfer fillets to warm plates. Spoon remaining garlic butter sauce over the fish. Garnish with additional chopped parsley and lemon zest if desired. Serve immediately with lemon wedges and your choice of rice, mashed potatoes, or crusty bread to soak up the garlic sauce.