Pan-Seared Lemon Pepper White Fish with Asparagus
Ingredients
- 2 white fish fillets (cod, haddock, tilapia, or any firm white fish)
- 1 bunch fresh asparagus, trimmed
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tbsp lemon pepper seasoning
- Zest of 1 lemon
- Juice of 1 lemon
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the fish fillets dry with paper towels.
- Season both sides with the lemon pepper seasoning and a little salt.
- Heat the olive oil with 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the fish for 3–4 minutes per side, or until golden brown and it flakes easily with a fork.
- While the fish cooks, sauté or steam the asparagus until tender-crisp. Season lightly with salt.
- Melt the remaining butter, then stir in the lemon juice and lemon zest.
- Pour the lemon butter sauce over the cooked fish.
- Garnish with chopped parsley and serve immediately with the asparagus.
