🐟 Pan-Seared Fish Fillet Recipe
✅ Ingredients (Serves 2)
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2 fish fillets (skin-on or skinless, e.g., snapper, cod, tilapia, halibut)
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Salt and pepper (to taste)
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2 tbsp all-purpose flour (optional, for extra crispiness)
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1–2 tbsp olive oil or neutral oil (like canola or grapeseed)
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1 tbsp butter (optional, for flavor)
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1 garlic clove, smashed (optional)
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1 sprig of thyme or rosemary (optional)
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1 lemon (for zest and juice)
🛠️ Tools
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Nonstick or stainless steel skillet
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Fish spatula (or any thin spatula)
🔥 Instructions
1. Prep the Fish
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Pat fillets dry with paper towels — very important for a good sear.
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Season both sides with salt and pepper.
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(Optional) Lightly dust each side with a little flour for a crispier crust.
2. Heat the Pan
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Heat oil in a skillet over medium-high heat until shimmering but not smoking.
3. Sear the Fish
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Gently place fillets skin-side down (or presentation side down) in the pan.
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Press lightly with a spatula for the first 30 seconds to prevent curling.
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Cook 3–4 minutes without moving the fish, until golden and crisp.
4. Flip and Finish
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Carefully flip the fish and lower heat to medium.
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Add butter, garlic, and herbs to the pan (optional).
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Tilt the pan and spoon butter over the fish for 1–2 minutes.
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Cook for another 2–3 minutes, or until cooked through (internal temp ~135°F / 57°C for most fish).
5. Serve
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Remove from heat and let rest for 1 minute.
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Finish with a squeeze of lemon juice and a bit of zest.