Description
Enjoy buttery, garlicky pan-seared fish fillets with a crisp golden edge, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 Fish fillets (170 g / 6 oz each; total 680 g / 1.5 lb)
- 15 g (1 tablespoon) All-purpose flour
- 1½ teaspoons Kosher salt
- ¼ teaspoon Freshly ground black pepper
- 15 ml (1 tablespoon) Olive oil
- 60 g (4 tablespoons) Unsalted butter
- 3 cloves Garlic, minced (9–10 g)
- 1 Lemon, juiced (about 30 ml / 2 tablespoons) and extra wedges to serve
- 2 tablespoons Fresh parsley, chopped (8 g)
- Optional: pinch of red pepper flakes
Instructions
- Dry and season the fillets: Pat 4 fillets dry with paper towels, season both sides with kosher salt and black pepper; let sit for 2 minutes.
- Lightly dust with flour: Press each fillet into flour for a thin coating; shake off excess.
- Heat the pan and sear: Heat skillet over medium-high for 2–3 minutes, add olive oil, then place fillets skin-side up. Sear for 2–3 minutes until the edge is golden.
- Flip and finish: Carefully flip the fillets and cook the second side for 2–3 minutes, until they reach an internal temperature of 63°C (145°F).
- Make the garlic brown butter: Reduce heat to medium-low, add butter, swirl until foamy and milk solids are light brown, then add minced garlic and cook until fragrant.
- Spoon and serve: Stir in lemon juice and parsley, then spoon garlic butter over the fillets. Serve with lemon wedges.
Notes
Use room-temperature fillets for even cooking. Do not crowd the pan and test doneness with an instant-read thermometer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (approx. 170 g / 6 oz)
- Calories: 360
- Sugar: 0g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 80mg