Fish with Lemon Butter Sauce

This easy skillet fish is finished with a warm lemon butter pan sauce made with broth, fresh lemon, and thyme. Grouper works well, but another firm white fish can also be used.

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Yield: 4 servings

Ingredients

• Salt and black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1 pound grouper or other white fish, cut into 4 pieces
• 1/4 cup vegetable, fish, or chicken broth
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 4-6 fresh thyme sprigs
• 1/2 cup crumbled feta cheese, optional

Directions

1. Season the fish lightly with salt and black pepper.
2. Heat a large cast-iron or heavy skillet over medium-high heat. Add the olive oil and swirl to coat the bottom of the skillet.
3. Add the fish and cook for about 4-5 minutes, or until it releases easily from the skillet.
4. Reduce the heat to medium, carefully turn each fillet, and cook for another 4-5 minutes, or until the fish reaches an internal temperature of 145°F (63°C).
5. Transfer the cooked fish to a platter and keep warm.
6. Pour the broth into the skillet and gently scrape the browned bits from the bottom of the pan.
7. Add the butter, lemon juice, lemon zest, and thyme sprigs. Season with additional salt and black pepper if needed.
8. Cook for 1-2 minutes, stirring, until the butter is melted and the sauce is heated through.
9. Remove and discard the thyme stems.
10. Return the fish briefly to the skillet and spoon some of the lemon butter sauce over each piece.
11. Transfer to serving plates and spoon the remaining sauce over the fish. Sprinkle with feta cheese, if desired.