1/4 cup chicken broth
2 tablespoons fresh parsley, chopped
Lemon slices (for garnish)
Directions:
Pat the fish fillets dry with paper towels. In a shallow dish, combine the flour, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the fish fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant.
Stir in the lemon zest, lemon juice, and chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced.
Return the fish fillets to the skillet, spooning the lemon butter sauce over the top. Cook for an additional 1-2 minutes to heat through.
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