Crispy White Fish with Lemon Butter Cream Sauce 🍋🐟

Alex Chenakal
2025-12-16T12:47:00-05:00

Crispy skin, tender white fish, and a silky lemon cream sauce — simple technique, big payoff.

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Crispy skin, tender white fish, and a silky lemon cream sauce — simple technique, big payoff. This is one of those dishes where calm cooking does most of the work: a hot pan, a gentle sauce, and just enough contrast on the plate to let the fish shine.

Pair it with Zina’s Greek Pasta Salad for a salty, briny bite that cuts through the richness, or Couscous Salad for something lighter and grain-forward that keeps the meal balanced and fresh.

Ingredients:

Fish
• 2 skin-on white fish fillets (sea bass, branzino, snapper)
• 1–1½ tbsp neutral oil
• 1½ tbsp butter
• Salt & black or white pepper

Sauce
• ½ cup heavy cream
• 1–2 tbsp lemon juice
• Lemon zest (optional)
• Salt & white pepper

Veg
• 1 bunch broccolini (or broccoli)
• 6–8 cherry tomatoes
• Olive oil & salt

Instructions:

1. Prep the fish
Pat the skin very dry. Score lightly. Season the flesh side only.

2. Veg first
Blanch broccolini 2 min, cool, dry. Roast or sear tomatoes until blistered.

3. Lemon cream sauce
Warm cream gently. Add lemon juice, salt, pepper. Simmer 3–5 min until silky. No boiling.

4. Crisp the fish
Pan-sear skin-side down in oil, press lightly. Cook 4–5 min until golden.
Add butter, flip, cook 30–60 sec. Remove from heat.

5. Serve
Sauce on the plate, fish skin-up, vegetables on the side. Finish with olive oil or flaky salt.

Tip: A touch of Dijon in the sauce adds depth. Keep it subtle.