Pan-Seared White Fish

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.

Course Main Course

Cuisine American, French

Prep Time 5

Cook Time 10

Servings

Calories 446kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition