Pan-Seared White Fish
White fish fillets are unforgiving if handled too much. The goal is a steady, high-heat sear that leaves the interior flaky while the exterior takes on a deep, golden color.
Control the moisture, control the crust
If the surface of the fish is damp, it will steam rather than sear. Pat it dry until your fingers feel the friction of the flesh.
- heavy stainless steel or cast iron skillet
- metal spatula
- paper towels
What goes in.
- 2 (6 oz)white fish fillets (cod, halibut, or snapper)
- 1 tbspneutral oil with high smoke point (grapeseed or avocado)
- 1 tbspunsalted butter
- 1/2 tspkosher salt
- 1lemon, cut into wedges
Trust the Pan
When the fish is ready to flip, it will naturally lift off the surface of the pan. If you feel resistance, leave it alone for another thirty seconds.
The method.
Prepare the fish
Pat the fillets completely dry. Season both sides generously with salt right before you are ready to cook.
Heat the pan
Place the skillet over medium-high heat. Add the oil and wait until it shimmers and just begins to wisp smoke.
Sear the first side
Lay the fish into the pan away from you to avoid splashing. Press gently on the center of each fillet with your spatula to ensure even contact. Cook undisturbed for 3-4 minutes.
Add the butter and finish
Once the sides look opaque and the bottom is golden-brown, drop the butter into the pan. Tilt the pan to pool the melting butter and spoon it over the fish for 1 minute. Flip once, cook for 30 seconds, and remove immediately.
Other turns to take.
Herb-Basted
Add two sprigs of fresh thyme and a smashed clove of garlic to the pan when you add the butter.
Citrus-Caper
After removing the fish, toss a tablespoon of drained capers into the remaining butter and cook until crisp, then pour over the fillets.
When it doesn't go to plan.
If using fish with skin on, score the skin lightly with a knife before cooking to prevent it from curling.
Avoid crowding the pan; keep at least an inch of space between fillets so the temperature of the oil does not drop.
Use a fish spatula if you have one; the thin, flexible edge is designed to slide cleanly under delicate fillets.
The ones that keep coming up.
How do I know if the fish is done?
The flesh should be opaque throughout and flake easily when nudged with the tip of a knife.
Why did my fish stick to the pan?
Usually, this happens because the pan was not hot enough at the start or you tried to flip the fish before the crust had fully formed.