Fish with lemon butter sauce

Fresh and zesty and ideal for a midweek meal.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Lightly buttered with a touch of lemon, any white flesh fish fillets are suitable for this dish but John Dory is perfect. Take care not to burn the butter when you're making the sauce - cook it just enough so it's golden and tastes nutty.
Looking for more fish dishes?


Fish with lemon butter sauce
  • 4 fish fillets, john dory
  • 1/4 cup (35g) plain flour, seasoned
  • 60 gram butter
  • 1/2 lemon, juiced
  • 2 tablespoon finely chopped parsley
  • steamed potatoes, steamed green beans, to serve


Fish with lemon butter sauce
  • 1
    Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
  • 2
    Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.
  • 3
    Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley. Serve fish with steamed potatoes and green beans and spoon over sauce.

More From Women's Weekly Food