Pan-Seared White Fish

Name: Pan-Seared White Fish
Prep time: 5 min
Cook time: 10 min
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)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 2

butter fish herb

Ingredients

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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 butter½ medium lemon2 teaspoons nonpareils capers2 tablespoons chopped mixed herbs, (like chives, tarragon, parsley)Lemon wedges, (for serving)

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Instructions

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Step 1

Pat the fish dry with a paper towel and discard. Season all over with salt and pepper.

Step 2

Heat a large skillet over medium high heat, add the oil and heat through.

Step 3

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.

Step 4

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.

Step 5

Garnish with the herbs and serve the fish with lemon wedges on the side.