Lemon and Shallot Sautéed Fish Fillets
This is such a simple method for sautéing fish, but the results are AMAZING. I love how juicy the fish is, and the outside is nice and crisp from the eggs. The breading is really thin, with just enough crunch.
Many times, I just serve the fish without the sauce. My favorite accompaniment is a Cauliflower Tomato Salad and some fluffy and creamy mashed potatoes. This exact dinner makes me think of my Mom and my childhood. We used to make this dinner a lot, especially in the summer. Even though most of my siblings did not like fish, for some reason this one was a big hit and would get eaten up right away. I think the very modest breading did the trick.
Adding the simple sauce gives the dish some great flavor from all those aromatic ingredients. Lemon always pairs so well with seafood, and shallot, garlic and parsley are my favorite three musketeers. I try to sneak them in everywhere. You can’t blame me though, because they are best friends and like to be together.
Ingredients:
4-6 boneless fish fillets (any white fillets, such as haddock, whiting, snapper, cod)
2 eggs, lightly beaten
2-4 Tablespoons oil for sautéing
Seasoned Flour:
1/2 cup all purpose flour
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 teaspoon dry herbs (such as parsley, basil, thyme, etc.)
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
Sauce:
1 shallot, minced
1 garlic clove, minced
1/2 teaspoon lemon zest
3-4 Tablespoons lemon juice (or dry white wine)
2 Tablespoons butter
salt, ground black pepper, to taste
1 Tablespoon fresh parsley, chopped
Instructions:
Combine all the ingredients together for the seasoned flour in a large shallow bowl. Lightly beat the eggs in another shallow bowl.
Heat part of the oil in a nonstick skillet on medium heat.
Dredge the fish in the seasoned flour and then dip in the eggs and immediately place into the hot oil. 
Cook for about 3-5 minutes per side, depending on how thick the fish is. If your skillet is small, you may have to do this in 2 batches. Drain the fish on paper towels or a paper bag.
In the same skillet, drain off most of the oil. Add the shallot and garlic. Season with salt and ground black pepper to taste. Cook for about 3 minutes, just until the shallots are tender.
Add the lemon zest and lemon juice. Off the heat, add the butter and parsley. 
Serve over the fish.
- 4-6 boneless fish fillets (any white fillets, such as haddock, whiting, snapper, cod)
- 2 eggs, lightly beaten
- 2-4 Tablespoons oil for sautéing
- ½ cup all purpose flour
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry herbs (such as parsley, basil, thyme, etc.)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 shallot, minced
- 1 garlic clove, minced
- ½ teaspoon lemon zest
- 3-4 Tablespoons lemon juice (or dry white wine)
- 2 Tablespoons butter
- salt, ground black pepper, to taste
- 1 Tablespoon fresh parsley, chopped
- Combine all the ingredients together for the seasoned flour in a large shallow bowl. Lightly beat the eggs in another shallow bowl.
- Heat part of the oil in a nonstick skillet on medium heat.
- Dredge the fish in the seasoned flour and then dip in the eggs and immediately place into the hot oil. Cook for about 3-5 minutes per side, depending on how thick the fish is. If your skillet is small, you may have to do this in 2 batches. Drain the fish on paper towels or a paper bag.
- In the same skillet, drain off most of the oil. Add the shallot and garlic. Season with salt and ground black pepper to taste. Cook for about 3 minutes, just until the shallots are tender.
- Add the lemon zest and lemon juice. Off the heat, add the butter and parsley. Serve over the fish.
10 Comments
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Patrick T. Soltis
Hello, Olga,
I’m glad to know that your family has given birth to FOUR babies this year. I’m sure that you (plural — ALL of you) will love them and cherish them.
I’m going to brag a little bit. My dad was part of an enormous family. He was number eight of fifteen children, all from the same mother and father.
(God bless my grandmother. I have the old hardwood board that she used for rolling out pasta by hand. I use it a lot.)
As you might expect, I have a small army of cousins. The most productive year was 1950:
My cousin Sharon (February):
My cousin Mary Ann (May);
Me (August);
My cousin Ann-Marie (born on the same day as me, in the same hospital — statistically, given the size of the family, it had to happen sooner or later).
The cousins and I don’t necessarily see each other very often, but when we do there is always an awareness of shared history, and easy conversation.
Best to Nathanael (did I spell his name right?), Sergy, and you.
Pat
olgak7
Wow! That’s incredible, Patrick! Thank you for sharing. I have many cousins myself, and there is a special relational bond that we share. Thank you for your kind words.
Golda
Just made the fish and it’s delicious!!! Thanks for great recipe!!
olgak7
I’m so happy to hear your feedback, Golda. Thank you for taking the time to write.
Dana
Hi Olga, this sounds and looks so yummy. Do think that I can use the sauce on store-bought fish sticks?
I love the personal touch in your posts. Wish you and your wonderful family all the best!
olgak7
You probably could, Dana:). Thank you for your sweet comment.
Oksana
Hi Olga,
just made this recipe using tilapia, as that is what I had in my freezer. It didn’t seem like there would be enough sauce to go around covering all the fish. But I stuck to the recipe and even though my fish wasn’t dredged in sauce, it was perfect. It was tasty with plenty of lemon flavor. My nine year old even had seconds. And even my 3 year old ate everything on her plate.
olgak7
I’m so glad you and your family enjoyed it. The sauce is meant to simply add flavor to the fish, not to be too “saucy”.
Olga D.
I was looking for a fish recipe and came straight to your site. I knew you wouldn’t dissapoint. Found just what I was looking for. Hope kids like it!
~Olga
olgak7
I hope you all enjoyed it, Olga:).