Pan-Seared White Fish
The secret to restaurant-quality fish at home is temperature control and patience. If you treat the surface of the fillet with the same care as a steak, you will end up with a crisp exterior that protects the tender, flaky meat within.
Moisture is the enemy of a sear
Pat the fish with paper towels until the surface is tacky. Cold, wet fish will steam rather than sear, resulting in a soggy crust.
- 10-inch stainless steel or cast-iron skillet
- fish spatula
- paper towels
What goes in.
- 2white fish fillets (cod, halibut, or sea bass), 6oz each
- 1 tbsphigh-smoke point oil (grapeseed or avocado)
- 1 tbspunsalted butter
- to tastekosher salt
- 1lemon, cut into wedges
The natural release
When the fish proteins set, the fillet will lift from the pan without sticking. If you have to fight the spatula, the fish isn't ready to turn.
The method.
Prep the fish
Remove the fillets from the refrigerator 15 minutes before cooking. Blot every surface dry with paper towels and season generously with salt.
Heat the pan
Place the skillet over medium-high heat. Add the oil and wait until it shimmers and just begins to smoke.
Sear the first side
Lay the fish into the pan away from you to avoid splatter. Lower the heat to medium. Let it cook undisturbed for 4 minutes until the bottom third of the fillet is opaque.
The flip
Slide the spatula firmly under the fillet. If it releases, flip it carefully. If it sticks, give it 30 more seconds.
Baste and finish
Add the butter to the pan. Once it foams, tilt the pan slightly and spoon the hot butter over the fish for 1-2 minutes. The fish is done when it flakes easily with a fork.
Other turns to take.
Herb-infused butter
Add a sprig of thyme or a smashed clove of garlic to the butter during the final basting stage.
Citrus crust
Dust the fish lightly in rice flour before searing for a significantly crunchier, golden shell.
When it doesn't go to plan.
Use a stainless steel pan rather than non-stick to get a better crust.
If the fish is thicker than an inch, finish it in a 400°F oven for 3 minutes after the sear.
Keep your stove fan on high; searing at these temperatures will produce a bit of smoke.
The ones that keep coming up.
Why does my fish fall apart?
Usually, the pan wasn't hot enough or you attempted to flip the fish too early. Let the heat build the structure of the crust first.
Can I use olive oil?
Avoid extra virgin olive oil for searing as it has a low smoke point and will burn, adding a bitter flavor to the delicate fish.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe