Sauted Fish Fillets With Sliced Garlic and Butter Sauce

Recipe by 2Bleu
READY IN: 15mins


  • 4
    fish fillets, skin removed (flounder, tilapia, cod, or bass)
  • 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)


  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
  • When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
  • 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.
  • When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
  • 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.