Kosher ‘Scampi Style’ Fish with Lemon Garlic Butter

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I’ve always loved the bright, garlicky flavors of classic scampi, but since shellfish isn’t kosher, I had to get creative. This recipe captures everything I love about that dish using firm white fish that soaks up all that incredible lemon garlic butter sauce. The key is choosing the right fish – I use halibut or cod because they hold their shape beautifully and don’t fall apart in the pan.

Choosing the Right Fish for Scampi Style

The technique here is pretty straightforward, but timing matters. You want to get a nice golden crust on the fish first, then build the sauce right in the same pan. I start by heating my olive oil nice and hot, season the fish generously with kosher salt and black pepper, then get it seared properly. Don’t move it around too much – let it develop that gorgeous color before flipping.

Once the fish is nearly cooked through, I push it to one side of the pan and add butter, minced garlic, and a generous splash of dry white wine. The wine adds depth and helps deglaze all those flavorful brown bits from the bottom of the pan. Then comes plenty of fresh lemon juice and a handful of chopped parsley. The sauce should be light and bright, not heavy.

Building the Perfect Lemon Garlic Butter Sauce

This works beautifully over pasta, rice, or with crusty bread to soak up every drop of that garlicky butter sauce. I often serve it alongside roasted asparagus or a simple green salad. It’s elegant enough for company but easy enough for a weeknight dinner when you want something special.

Kosher 'Scampi Style' Fish with Lemon Garlic Butter - Mediterranean recipe
I've always loved the bright, garlicky flavors of classic scampi, but since shellfish isn't kosher, I had to get creative. This recipe captures everything I love about that dish using firm white fish that soaks up all that incredible lemon garlic butter sauce. The key is choosing the right fish - I use halibut or cod because they hold their shape beautifully and don't fall apart in the pan. The technique here is pretty straightforward, but timing matters. You want to get a nice golden crust on the fish first, then build the sauce right in the same pan. I start by heating my olive oil nice and hot, season the fish generously with kosher salt and black pepper, then get it seared properly. Don't move it around too much - let it develop that gorgeous color before flipping. Once the fish is nearly cooked through, I push it to one side of the pan and add butter, minced garlic, and a generous splash of dry white wine. The wine adds depth and helps deglaze all those flavorful brown bits from the bottom of the pan. Then comes plenty of fresh lemon juice and a handful of chopped parsley. The sauce should be light and bright, not heavy. This works beautifully over pasta, rice, or with crusty bread to soak up every drop of that garlicky butter sauce. I often serve it alongside roasted asparagus or a simple green salad. It's elegant enough for company but easy enough for a weeknight dinner when you want something special.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs firm white fish fillets halibut, cod, or sea bass, cut into 4 portions
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1/3 cup dry white wine
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Pat fish fillets completely dry with paper towels and season both sides generously with kosher salt and black pepper. Let sit at room temperature for 10 minutes while you prep other ingredients.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add fish fillets and cook without moving for 3-4 minutes until golden brown on the bottom.
  3. Flip fish carefully and cook another 2-3 minutes until almost cooked through. The fish should feel firm but still give slightly when pressed. Transfer to a plate and tent with foil.
  4. Reduce heat to medium and add butter to the same pan. When melted, add minced garlic and red pepper flakes if using. Cook for 30 seconds until fragrant but not browned.
  5. Pour in white wine and let it bubble for 1 minute, scraping up any browned bits from the bottom of the pan. Add lemon juice and lemon zest.
  6. Return fish to the pan and spoon sauce over the top. Cook for another minute to heat through and finish cooking the fish.
  7. Remove from heat and sprinkle with chopped parsley. Taste sauce and adjust seasoning with salt, pepper, or more lemon juice as needed.
  8. Serve immediately with the pan sauce spooned over each portion.

Notes

Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Don't overcook or it will become dry. This sauce is also excellent over pasta or rice. Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 1g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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