Low Sodium Fish in Creamy Lemon Butter Sauce
Delight in the rich yet refreshing flavors of Low Sodium Fish in Creamy Lemon Butter Sauce, a heart-healthy spin on an indulgent classic. Tender white fish fillets—lightly dusted with flour for a delicate crust—are pan-seared to perfection and then bathed in a lusciously smooth sauce made with unsalted butter, fragrant garlic, fresh lemon juice, and cream. Each bite is brightened with zesty lemon and finished with a sprinkle of fresh parsley for a gourmet flourish. This easy-to-make recipe comes together in just 35 minutes, making it perfect for a nourishing weeknight dinner. Serve it alongside steamed veggies or a crisp green salad for a beautifully balanced meal that prioritizes flavor without overloading on sodium. Enjoy restaurant-worthy dining from the comfort of your home!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod or tilapia)
- 3 tablespoons Unsalted butter
- 1 whole Lemon
- 1 cup Heavy cream
- 2 whole Garlic cloves
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup All-purpose flour
Instructions
Zest and juice the lemon. Set aside the zest and measure out 2 tablespoons of lemon juice.
Mince the garlic cloves and chop the fresh parsley finely.
Pat the fish fillets dry with paper towels and lightly dust them with all-purpose flour, shaking off any excess.
In a large skillet, heat olive oil over medium heat. Add the fish fillets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and keep warm.
In the same skillet, add the unsalted butter and minced garlic. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
Add the heavy cream and lemon juice to the skillet, stirring continuously until the mixture begins to simmer. Let it cook for 2-3 minutes, allowing the sauce to thicken slightly.
Add the lemon zest and black pepper to the sauce, stirring to combine. Check the seasoning and adjust with more lemon juice or black pepper if desired.
Return the cooked fish fillets to the skillet, spooning the sauce over them gently to coat.
Garnish with chopped parsley before serving.
Serve the fish with your choice of side, such as steamed vegetables or a fresh green salad.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 334 mg | 14% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1423 mg | 30% | |
*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.
