Recipe Directions
- Pat the fish fillets dry with paper towels and season them generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil or butter over medium-high heat until shimmering.
- Carefully add the seasoned fish fillets to the hot skillet, skin-side down if applicable, and cook for 3 to 4 minutes without moving them.
- Using a fish spatula or tongs, carefully flip the fillets over and continue cooking for an additional 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the fish fillets from the skillet and transfer them to a serving platter.
- Squeeze fresh lemon juice over the fillets and garnish with chopped fresh herbs, if desired.
- Serve the Pan-Seared Fish Fillets immediately with additional lemon wedges on the side.
Kitchen Equipment Needed
To make Pan-Seared Fish Fillets, you’ll need the following kitchen equipment:
- Large skillet
- Fish spatula or tongs
- Paper towels
Leftover Storage
If you have any leftover Pan-Seared Fish Fillets, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fillets in a skillet over medium heat until heated through.
Serving Suggestions
Pan-Seared Fish Fillets are delicious on their own, but you can also serve them with a variety of accompaniments. Pair them with steamed vegetables, rice, or quinoa for a complete meal. A crisp green salad or roasted potatoes would also make tasty side dishes. Don’t forget the extra lemon wedges for squeezing over the fish – they add a bright, citrusy flavor that complements the fish beautifully.
Pages : 1 2
