Pan Seared White Fish Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

PAN-SEARED WHITE FISH

Steps:

• Pat the fish dry with a paper towel and discard. Season all over with salt and pepper.
• Heat a large skillet over medium high heat, add the oil and heat through.
• 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.
• 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.
• Garnish with the herbs and serve the fish with lemon wedges on the side.