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
Keyword butter, fish, herb, seafood, white fish
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 2
Calories 446kcal
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
2tablespoonscanola oil,or another neutral oil like grape-seed
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.