Fish Fillets with Mushroom Lemon Sauce
Elevate your dinner table with this elegant yet easy-to-make recipe for Fish Fillets with Mushroom Lemon Sauce. Perfectly pan-seared fish fillets—golden and tender—are paired with an irresistibly creamy, tangy mushroom lemon sauce that’s bursting with flavor. The savory mix of garlic-sautéed mushrooms, chicken broth, and a splash of fresh lemon juice adds a zesty brightness that complements the richness of the heavy cream. Ready in just 30 minutes, this dish is ideal for impressing guests or transforming a weeknight meal into something extraordinary. Garnished with fresh parsley and served alongside rice, mashed potatoes, or steamed veggies, it’s a versatile and satisfying option for seafood lovers. Keywords: fish fillets, mushroom lemon sauce, creamy mushroom sauce, seafood dinner, easy fish recipe.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (such as cod, tilapia, or snapper)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 cup Button mushrooms, sliced
- 2 cloves Garlic, minced
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.
Place the flour on a shallow plate. Lightly dredge each fish fillet in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Once the skillet is hot, add the fish fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate, covering loosely with foil to keep warm.
In the same skillet, add the remaining olive oil. Stir in the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they are browned and tender.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Pour in the chicken broth and bring to a gentle simmer. Let it cook for 2-3 minutes to reduce slightly.
Reduce the heat to low and stir in the heavy cream and lemon juice. Cook for another 2 minutes, allowing the sauce to thicken slightly.
Season the sauce with additional salt and pepper to taste if needed.
Return the fish fillets to the skillet, spooning the sauce over them. Cook for 1-2 minutes to warm the fish through.
Garnish with chopped fresh parsley, if desired, and serve immediately. Pair with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
