Pan-Seared Fish Filets are a simple and delicious way to enjoy fresh fish with a perfectly crispy crust and tender, flaky interior. This recipe is versatile and works well with any white fish, making it a great option for a quick weeknight dinner or a special occasion. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 4 fish filets (such as cod, tilapia, or snapper)
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour (optional, for dusting)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- Fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the Fish
- Season the Filets: Pat the fish filets dry with paper towels. Season both sides generously with salt and black pepper. If desired, lightly dust the filets with flour to help achieve a crispy crust.
Pan-Sear the Fish
- Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Sear the Fish: Place the fish filets in the skillet, presentation side down. Cook for 3-4 minutes, without moving them, until the edges are golden and the fish easily releases from the pan.
- Flip and Add Butter: Flip the filets carefully using a spatula. Add the unsalted butter and minced garlic to the skillet. Cook for an additional 2-3 minutes, spooning the melted butter over the fish as it cooks.
- Add Lemon Juice: Squeeze the lemon juice over the fish filets during the last minute of cooking.
Serve
- Serve Warm: Transfer the fish filets to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately.
Cook’s Notes and Tips
- Fish Type: Use fresh, firm white fish for the best results. Cod, tilapia, snapper, or halibut work well in this recipe.
- Do Not Overcrowd the Pan: Cook the fish in batches if necessary to avoid overcrowding the pan, which can cause the fish to steam rather than sear.
- Use a Nonstick or Cast-Iron Skillet: A nonstick or well-seasoned cast-iron skillet helps prevent the fish from sticking.
Variations
- Herb Butter: Add fresh herbs such as thyme or rosemary to the butter for extra flavor.
- Spicy Version: Sprinkle the fish with a pinch of cayenne pepper or smoked paprika for a spicy kick.
- Garlic Lemon Sauce: After removing the fish, add a bit more lemon juice, butter, and chicken broth to the skillet to make a simple garlic lemon sauce to pour over the fish.
Serving Suggestions
- Rice Pilaf: Serve the fish over a bed of rice pilaf for a complete meal.
- Roasted Vegetables: Pair with roasted asparagus, broccoli, or green beans for a healthy side.
- Mashed Potatoes: Serve with creamy mashed potatoes for a comforting combination.
Frequently Asked Questions (FAQs)
Can I Use Frozen Fish Filets?
Yes, you can use frozen fish filets. Make sure to thaw them completely and pat them dry before cooking to ensure a good sear.
How Do I Know When the Fish Is Done?
The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Can I Make This Recipe with Salmon?
Yes, you can use salmon filets for this recipe. Just adjust the cooking time as salmon tends to be thicker than white fish.
How Do I Prevent the Fish from Sticking?
Make sure the skillet is hot before adding the fish, and do not move the fish while it’s searing until it naturally releases from the pan.
Can I Use Other Types of Oil?
Yes, you can use canola oil, vegetable oil, or avocado oil instead of olive oil. Choose an oil with a high smoke point for best results.
Pan-Seared Fish Filets are a quick, flavorful, and versatile dish that’s perfect for any meal. With a crispy exterior and tender, flaky interior, this dish is sure to become a family favorite. Gather your ingredients, sear, and enjoy this simple yet delicious meal!
Happy Cooking!
