Pan-Seared White Fish

Pan-Seared White Fish

2 servings
Searing the fish fillets in a pan cooks the thin fillets quickly without a lingering fishy smell most home cooks fear. I pair the fish with a simple lemon butter sauce made in the pan.

Ingredients

  • boneless

    skin on white fish fillets, 6 to 8 ounce

    2
  • Kosher salt

    (

  • Freshly ground black pepper

    (

  • canola oil
    2 tbsp
  • unsalted butter
    3 tbsp
  • lemon
    ½ medium
  • nonpareils capers
    2 tsp
  • mixed herbs
    2 tbsp
  • Lemon wedges

Directions

  1. 1

    Pat the fish dry with a paper towel and discard. Season all over with salt and pepper.

  2. 2

    Heat a large skillet over medium high heat, add the oil and heat through.

  3. 3

    Place the filets skin side of the fish down in the pan, pressing down gently for a few seconds so the skin doesn’t curl. Sear, until the skin is golden and easily releases from the pan, about 3 minutes.

  4. 4

    Carefully flip the fish using a spatula and add the butter, lemon juice and capers to the pan. Continue to cook, tilting the pan so the butter pools in the side of the pan. Use a spoon to splash the butter over the top to baste the fish until it’s cooked through, about an additional minute.

  5. 5

    Garnish with the herbs and serve the fish with lemon wedges on the side.

Pan-Seared White Fish

Pan-Seared White Fish

15 min2 servings446 cal

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