Pan-Seared White Fish
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With this pan-seared white fish recipe, and some tips for variations, you can serve an easy, yet impressive healthy dinner in no time. Pair the lean fish recipe with your favorite chilled, dry white wine and some of the recommended sides below for a balanced meal.
If the fish is sticking to the sauté pan and doesn’t easily release, then it’s not done cooking! Leave it for a little longer and try again. You can skip this issue by using a non-stick pan. I don’t typically use a cast iron skillet for this dish though it can be done. If you’re into dishes like this, you’ll definitely want to check out this honey soy sea bass recipe or this crispy salmon with beurre blanc and fennel.
Why You’ll Love This Recipe
- Restaurant-quality at home. The golden, crispy sear gives the fish that elegant, restaurant-style finish.
- Versatile. This method works well with a variety of mild white fish like cod, halibut, snapper, or sea bass. You can use what’s freshest or on sale! It’s a perfect beginner recipe you can put your own spin on!
Key Ingredients in This Recipe
- White fish – This is just an overarching term for mildly flavored, flakey and typically fairly inexpensive white-colored fish. Popular types of white fish are tilapia, cod, halibut, snapper, bass, grouper and haddock. They are great because they are very versatile fish – they can be pan-fried, roasted, deep-fried, steamed or poached. Since it has such a mild flavor, any of these are good fish for someone who isn’t prone to liking seafood because of “fishy flavors”. While I like using skin-on fish fillets they can be substituted for skinless in this recipe. If you’re overwhelmed with options, ask your fishmonger for help. They can provide information about freshness, sustainability and more.
- Oil – I use a neutral oil like canola or grape-seed in this recipe instead of olive oil because they have a higher smoke point. The fish is cooked quickly at a high heat so using canola oil will not smoke as it cooks.
- Butter – I always use high quality unsalted butter – that way the level of salt added can be adjusted according to personal preference.
- Lemon – I finish the fish with a squeeze of lemon which complements the butter and herbs in this recipe creating a simple lemon butter pan sauce. I like to serve the fish with additional lemon wedges added just before serving as desired.
- Capers – Capers have a tangy, salty flavor. The edible part of the caper plant is the immature flower buds, which are typically served pickled and packed in water, oil or salt. In this case I recommend using nonpareils, the smallest capers, packed in oil or water for the best flavor.
- Herbs – A variety of herbs work well in this recipe. While I recommend using a combination of chives, tarragon and parsley, other herbs like thyme or dill can be used as well.
A full ingredient list with exact amounts can be found in the recipe card below.
pro tip
Serve the fish immediately for best texture – the crispy skin loses its crunch as it cools.
Tips for Preventing Fish From Sticking
- Pat the fillets dry before seasoning (this is crucial to crisping).
- Use a stainless steel skillet, ideally pre-heated until just smoking before adding oil.
- Leave the fish undisturbed until it naturally releases from the surface.
Variations on This Recipe
Once you’ve mastered this simple pan-fried fish recipe, put your own twist on it or dress it up with my recommendations for sauces, butters, breadcrumbs and more below.
Sizzled Scallions
Add ½ cup sliced scallions and 2 cloves of chopped garlic to a small bowl. Heat ½ cup of vegetable oil in a pan until it’s shiny then pour over the scallions and garlic, stirring to combine. Omit the butter, lemon and herbs in the recipe below, finishing the fish with a spoonful of the sizzled scallions.
Breadcrumbs
In one bowl whisk together ½ cup of milk and 1 large egg until combined. Add 1 cup plain bread crumbs seasoned with salt and pepper to another. Add the fish fillets to the egg wash then toss in the breadcrumbs and continue to cook the fish in the pan as directed.
Curry butter
In a small bowl stir together softened butter with 1 teaspoon of curry powder and add to the pan as directed below, omitting the lemon.
Confit tomatoes
Serve the fish topped with a spoonful of confit tomatoes.
Instructions to Make Pan-Seared White Fish
Pat the fish dry (I use snapper below) 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.
Best Side Dishes For White Fish
- Rice – I like serving white fish over a simple white rice or rice pilaf. The rice absorbs some of the herb butter sauce for a delicious addition. Use a rice cooker for easy cooking!
- Grains – Another grain like quinoa or bulgur adds a nutty flavor that compliments the white fish. Try serving it over this vegetable quinoa salad.
- Roasted potatoes – Roasted potatoes like these crispy smashed fried potatoes pair well with this simple fish recipe.
- Vegetables – If pairing the fish with potatoes or grains I like to include a vegetable as well to round out the meal. Try making a roasted vegetable like honey glazed roasted carrots or serving it with some simple sautéed spinach or creamed spinach.
FAQ – Frequently Asked Questions
Starting skin-side down allows the fat under the skin to render, resulting in ultra-crispy skin and perfectly cooked, tender flesh.
Pat the fillets dry before seasoning (this is crucial to crisping). Use a stainless steel skillet, ideally pre-heated until just smoking before adding oil. Leave the fish undisturbed until it naturally releases from the surface.
This method works well on all firm, mild white fish like cod, halibut, snapper, bass, or sea bass. They hold their shape well and are great for pan-searing.
Yes! Adding butter (or a mix of butter, lemon, and capers) after flipping and basting the top keeps the flesh tender and flavorful. It also adds richness to the recipe.
Ideal pairings include pilaf-style rice, quinoa, roasted potatoes, or sautéed greens. These absorb the flavorful pan sauce beautifully.
Other Recipes to Try
If you enjoy this pan-seared white fish recipe, I recommend checking out these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pan-Seared White Fish
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Ingredients:
- 2 (6 to 8 ounce) boneless, skin on white fish fillets (tilapia, halibut, cod, bass)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons canola oil, or another neutral oil like grape-seed
- 3 tablespoons unsalted butter
- ½ medium lemon
- 2 teaspoons nonpareils capers
- 2 tablespoons chopped mixed herbs, like chives, tarragon, parsley
- Lemon wedges, for serving
Instructions:
- 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.
Notes:
Nutrition:
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Any of your readers from the Great Lakes region will laugh at your lack of knowledge about whitefish. There is actually a fish named Whitefish. Not tilapia or any other white fish. Mild and flaky ad moist when cooked properly.
We really enjoyed this recipe with its clean vibrant flavor. Used cod and it came out flaky where the buttery herb sauce sunk right in – Yum. Loved the ease of it too. Thanks so much for sharing this tasty recipe.
I’m so happy to hear you enjoyed! Thank you for sharing!!
Thanks for the recipe.
http://www.fooddoz.com/
Super impressed! I love it!! Simple! Flavorful! This is a keeper!
So happy to hear it! Thank you for sharing Tamara!
I can’t get to the recipe because of all the advertising and shit on this stupid page!
Unfortunately ads help keep my site running and allow me to continue sharing free recipes. To make things easier, there’s a ‘Jump to Recipe’ button at the top of the page that takes you straight to the recipe. I appreciate your feedback and hope you enjoy the fish!
I’m from the Great Lakes area near Lake Superior and Whitefish is delicious! A bit of a delicacy up here. I used Walleye for this recipe and it was superb! I appreciate the clean simplicity of this dish. Quick, easy, and no fuss.
So happy to hear it Jana! Thank you for sharing!!
Sally, with all the negativity in this world, why add to it!?
This is my husbands favorite recipe, he always requests this for a weeknight dinner. I’ve made this with hailbut (when we’re feeling fancy) and cod. Both options are delicious. thank you for this delicious recipe! 🙂
I am so happy to hear it’s a hit! And glad you have found it easy to use different types of fish!
I was worried about pan frying fish because I never have but wow. So easy and so delicious. I love using the chives.
So happy to hear you enjoyed! Thank you for sharing Michelle!