Fish Fillets With Garlic Butter Sauce

Prep Time
Cook Time
Ready In

"I usually make this dish with a fish call Brotola. I could not find the translation but any white fish will work just fine. I like to serve it with saffron rice."

Original recipe yields 4 servings


  • Serving Size: 1 (260.4 g)
  • Calories 553.8
  • Total Fat - 36.7 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 166.8 mg
  • Sodium - 355.8 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 1.9 g
  • Sugars - 0.8 g
  • Protein - 38.7 g
  • Calcium - 55.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.2 mg

Step 1

Season the fillets with salt and pepper; dredge them in the flour and shake off any excess.

Step 2

Warm up olive oil in a large saute pan over medium high heat, add fish and cook about 3 minutes per side, until golden brown. Remove the fish from the pan, reduce the heat to med-low. Deglaze the pan with the champagne and then add the butter.

Step 3

When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.

Step 4

Remove from heat, add oregano and lemon juice. Adjust seasoning.

Step 5

Pour sauce over fish and serve.

Tips & Variations

No special items needed.



Delicious...I thought the garlic was going to be overwhelming but it wasn't...I used tilapia and I had some leftover champagne (I kept just enough)from New Years...I cut the recipe in half and it was perfect...made for "Bill Board" tag game...

review by:
(2 Jan 2017)


Delicious. I used tilapia fillets. Lots of flavor. I had some minced garlic in a jar to use up, so used that instead of slices.

review by:
(28 Dec 2016)


I made this using tilapia and subbed white wine for the champagne, otherwise followed recipe and this was fantabulous!!! A guest worthy main in my books. Thx Pia for sharing this recipe here.

review by:
(19 Jun 2016)


I used cod loins and veggie broth for the champagne. Absolutely scrumptious! The sauce is perfect. This will be made again for sure. Thank you for sharing Pia!

review by:
(4 Dec 2015)


Great fish! I used tilapia which worked well with this recipe. I skipped the champagne and forgot the lemon, but otherwise followed the recipe as written, using a bit less butter. Thanks for sharing!

review by:
(17 Apr 2015)