Recipe

Bright Citrus Fish

Flaky white fish with a punchy lemon orange pan sauce, quick blistered tomatoes, and crisp-edged garlic greens. Weeknight-easy, restaurant-energy.

By Matt Campbell

•

4.8

A plated lemon and orange glazed white fish fillet topped with fresh herbs, served with sautéed greens and blistered cherry tomatoes on a white plate in natural window light

Jump to Recipe

Some nights you want fish that feels light and fresh, but not sad. This is that recipe. We are talking flaky white fish with a quick citrus pan sauce that tastes like you tried harder than you did, plus blistered tomatoes for sweetness and a pile of garlicky greens for the “yes, this is a solid weeknight move” part.

The vibe is bright, cozy, and a little fancy without being fussy. Everything cooks fast, and the sauce does the heavy lifting. If you have a skillet, a citrus fruit, and the ability to taste as you go, you are in great shape.

A cook spooning glossy citrus pan sauce over a seared fish fillet in a stainless steel skillet on a stovetop

Why It Works

Big flavor with simple ingredients: citrus zest, juice, and a little honey create a balanced sweet-tangy sauce.
Great texture: a quick sear gives the fish crisp edges while the inside stays tender.
One skillet energy: sauce builds in the same pan, so you keep all the browned bits.
Light, protein-forward dinner: fish plus greens and tomatoes keeps things fresh and satisfying, with butter optional for extra gloss.

Pairs Well With

Storage Tips

Keep It Fresh

Refrigerate: Store fish and vegetables in an airtight container for up to 2 days. If possible, store extra sauce separately so the fish stays less soggy.
Reheat gently: Warm in a skillet over low heat with a small splash of water, broth, or extra citrus juice. Cover for a minute to keep it moist. Microwaving works, but use 50 percent power to avoid rubbery fish.
Cold option: Flake leftover fish and toss into a salad with arugula, cucumber, and a squeeze of lemon. It is shockingly good.
Freezing: I do not love freezing cooked fish with sauce. If you must, freeze for up to 1 month and thaw overnight in the fridge. Expect softer texture.

Common Questions

What fish works best?

Any mild, flaky white fish is perfect: cod, halibut, haddock, or pollock. If you want a firmer, steak-like option, mahi-mahi also works, but it will not flake the same way and may need a slightly longer cook time. Aim for fillets that are about 1 inch thick so they do not overcook.

How do I know the fish is done without overcooking it?

When it is ready, the fish will flake easily with a fork and look opaque in the center. If you use a thermometer, you can cook to the USDA guideline of 145°F, but for the most tender texture many cooks pull white fish a little earlier, around 135 to 140°F, then let it rest 1 to 2 minutes for carryover cooking.

Can I make the sauce without butter?

Yes. The butter adds gloss and rounds out the acidity, but you can swap in extra olive oil or skip it entirely. If you skip, simmer the sauce 30 to 60 seconds longer so it reduces slightly.

Is this recipe gluten-free?

It can be. Use a gluten-free broth and make sure your Dijon mustard is gluten-free. Everything else is naturally gluten-free.

My sauce tastes too sharp. How do I fix it?

Add a pinch more salt and a small drizzle of honey. If it still feels aggressive, whisk in a little more butter or olive oil. Acid needs fat and salt to feel balanced.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (nonstick or stainless steel)
Microplane or fine grater (for zest)
Citrus juicer (optional but nice)
Tongs or a fish spatula
Small bowl for mixing sauce
Instant-read thermometer (optional)

I started making versions of this when I wanted “restaurant fish” at home without turning my kitchen into a science lab. Citrus was the cheat code. It wakes everything up, even when you are running on fumes. The first time I nailed the balance, bright juice, a little sweetness, a salty hit, I literally paused mid-bite like, okay, wow. Now it’s my go-to when I want something lighter that still has crisp edges and a sauce worth dragging bread through.

Bright Citrus Fish

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4

Ingredients

For the Fish and Sauce

4 (5 to 6 oz) white fish fillets (cod, halibut, or haddock), patted dry
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp smoked paprika (optional, but great)
2 tbsp olive oil
2 cloves garlic, finely minced (for the sauce)
1 tsp lemon zest
1 tsp orange zest
3 tbsp fresh lemon juice
3 tbsp fresh orange juice
2 tsp Dijon mustard
1 to 2 tsp honey (to taste)
1/3 cup low-sodium chicken or vegetable broth
1 tbsp butter (optional for a glossy finish)
2 tbsp chopped fresh parsley or cilantro

Quick Veg on the Side (Optional but Recommended)

2 cups cherry tomatoes
4 packed cups baby spinach or chopped kale
1 tbsp olive oil
1 clove garlic, thinly sliced (for the greens)
Pinch of red pepper flakes (optional)
Salt and pepper, to taste

Instructions

Prep the fish: Pat fillets very dry. Season both sides with salt, pepper, and smoked paprika if using. Dry fish equals better browning.
Mix the citrus base: In a small bowl, whisk lemon zest, orange zest, lemon juice, orange juice, Dijon, and honey. Set aside.
Sear the fish: Heat a large skillet over medium-high heat for 1 to 2 minutes. Add 2 tablespoons olive oil. When shimmering, add fish pretty side down first (the side that looks best, usually the smoother side). Sear 3 to 4 minutes without moving it, until golden. Flip and cook 2 to 4 minutes more, depending on thickness, until it flakes easily and is opaque. If using a thermometer, pull at 135 to 140°F for tender fish (or cook to 145°F if you prefer following the USDA guideline), then rest 1 to 2 minutes. Transfer to a plate. If your fillets are thick, reduce heat to medium after flipping so the outside does not scorch before the center is ready.
Blister the tomatoes (optional): In the same skillet, add cherry tomatoes. Cook 2 to 3 minutes, shaking the pan occasionally, until they blister and soften. Push them to one side.
Wilt the greens (optional): Add 1 tablespoon olive oil if the pan looks dry. Add the sliced garlic (for the greens) and red pepper flakes and cook 15 to 30 seconds, just until fragrant. Add spinach or kale and toss until wilted, 1 to 2 minutes. Season lightly with salt and pepper. Move tomatoes and greens to a serving platter or plate alongside the fish.
Build the sauce: Lower heat to medium. Add the minced garlic (for the sauce) to the skillet and stir for 15 seconds. Pour in the broth, scraping up any browned bits. Add the citrus mixture and bring to a gentle simmer for 1 to 2 minutes, just until lightly reduced. (It is a bright pan sauce, not a thick glaze. If you want it more concentrated, simmer 30 to 60 seconds longer.)
Finish like you mean it: Turn off the heat and whisk in butter if using. Taste, then adjust with a pinch of salt or an extra drizzle of honey if needed. Stir in herbs.
Serve: Spoon sauce over the fish and vegetables. If you have extra citrus, add a final squeeze right before eating for maximum brightness.

A serving spoon drizzling bright citrus sauce onto fish with wilted greens and blistered tomatoes on a dinner plate

Nutrition information is estimated.

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