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Pan-Fried Drum with Lemon Butter Recipe

American · Main course · 25 min total

Crispy-skinned fish fillets are pan-fried to perfection and finished with a bright, tangy lemon butter sauce. This quick and elegant dish is perfect for a weeknight dinner.

Ingredients

• 4 (6-ounce) drum fillets, skin on
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat drum fillets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Place fillets skin-side down and cook until skin is golden and crispy, about 4-5 minutes. Flip and cook until fish is opaque and flakes easily, about 3-4 minutes more. Transfer to a plate and keep warm.
3. Reduce heat to medium. Add butter to the skillet and let it melt. Add garlic and cook until fragrant, about 30 seconds. Stir in lemon juice and capers, scraping up any browned bits. Cook for 1 minute.
4. Return fillets to the skillet, spoon sauce over them, and sprinkle with parsley. Serve immediately.

Tips

• Use a non-stick skillet to prevent the skin from sticking.
• Adjust lemon juice to taste; you can add more for extra tanginess.
• Leftover fish can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet.

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