Zesty Lemon Butter Fish Fillet

1. Dry the Fish: Pat the fish fillets dry with paper towels. This helps the flour coating adhere better and ensures a crispy exterior.
2. Coat with Flour: In a shallow dish, combine the flour, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off any excess. The flour coating provides a light crust that enhances the texture of the fish.

Step 2: Cook the Fish

1. Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. Olive oil has a high smoke point, making it ideal for frying fish to a golden brown.
2. Fry the Fish: Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. The fish should be opaque and flake easily with a fork. Remove the fish from the skillet and set aside on a plate.

Step 3: Make the Lemon Butter Sauce

1. Melt the Butter: In the same skillet, melt the butter over medium heat. Butter adds a rich, creamy flavor to the sauce.
2. Sauté Garlic: Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
3. Add Liquids: Pour in the chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly. This intensifies the flavors and thickens the sauce.

Step 4: Finish the Sauce

1. Add Zest and Herbs: Stir in the lemon zest and chopped parsley. The zest adds a concentrated lemon flavor, while the parsley provides a fresh, herbaceous note.
2. Coat the Fish: Return the cooked fish fillets to the skillet, spooning the sauce over the top to coat them well. This step ensures the fish absorbs all the wonderful flavors of the sauce.

Step 5: Serve

1. Plate the Fish: Transfer the fish fillets to a serving platter.
2. Garnish: Garnish with lemon slices and additional chopped parsley for a burst of color and freshness.
3. Serve Immediately: Serve the fish fillets immediately while they are hot and the sauce is still fresh.