Ingredients
For the Fish:
* 4 white fish fillets (cod, haddock, tilapia, or halibut), about 6 oz each
* 1 teaspoon salt
* ½ teaspoon black pepper
* ½ teaspoon paprika
* 2 tablespoons olive oil
* 1 tablespoon butter
For the Lemon Dill Sauce:
* 1 tablespoon butter
* 2 cloves garlic, minced
* ½ cup chicken broth or fish stock
* ½ cup heavy cream
* Juice of 1 lemon
* 1 teaspoon lemon zest
* 2 tablespoons fresh dill, chopped
* Salt and black pepper to taste
Instructions
1. Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, place the fish fillets in the pan. Cook for 3–4 minutes per side, depending on thickness, until golden brown and cooked through. The fish should flake easily with a fork. Transfer to a plate and keep warm.
3. Reduce heat to medium. In the same skillet, melt 1 tablespoon butter and add the minced garlic. Sauté for about 30 seconds until fragrant.
4. Pour in the chicken broth and scrape up any flavorful browned bits from the bottom of the pan. Let the broth simmer for 2 minutes.
5. Stir in the heavy cream, lemon juice, and lemon zest. Simmer gently for 3–4 minutes until the sauce slightly thickens.
6. Add the fresh dill and season with salt and black pepper to taste. Stir well.
7. Return the fish to the skillet and spoon the sauce over the fillets. Simmer for 1 minute to warm through.
8. Serve immediately with extra dill and lemon wedges.
