Sauted Fish Fillets With Sliced Garlic and Butter Sauce

Total Time
15mins
Prep
5 mins
Cook
10 mins

Although this recipe was created for fresh caught large-mouth bass, any fish fillets will work great. Intended for the campsite, you can cook it on the stove as well. Very adaptable recipe.

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Ingredients

Nutrition
  • 4 fish fillets, skin removed (flounder, tilapia, cod, or bass)
  • salt
  • pepper
  • 12 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 6 tablespoons butter
  • 4 -6 garlic cloves, sliced thin
  • 2 tablespoons italian seasoning (or use fresh herbs)
  • 12 lemon, juice of (slice the other half of the lemon for garnish)

Directions

  1. Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
  2. When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
  3. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
  4. When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
  5. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.
Most Helpful

4 5

This was very good made with tilapia fish fillets. A bit on the lemony side and I will be very careful with that per the instructions the next time. Thanks, 2Bleu, for an easy recipe that made me feel just like I was camping. Made for PRMR tag game.

5 5

10 stars! Fantastic, I loved it!

5 5

The scent of the garlic slices was so enticing! I used fresh herbs from my garden - parsley, thyme, rosemary, lovage, also a little less butter and a little more wine than called for. I used dry vermouth, my faithful standby for recipes that don't call for a lot of wine when I am not opening a bottle. The herbal notes of the vermouth work really well with recipes such as this. A quick yet impressive dish.