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Pan Seared Fish Fillet
Pan Seared Fish Fillet

Pan Seared Fish Fillet
Introduction: Pan-seared fish fillet is a quick and elegant dish that brings out the natural flavors of fresh fish while achieving a perfectly crispy exterior. This method of cooking is ideal for weeknight dinners or special occasions…
Pan Seared Fish Fillet
Source
Ingredients:
1
Servings
  • 4
    item
     fish fillets (such as salmon, cod, or tilapia), about 6 ounces each
  • 2
    tbsp
     olive oil or high smoke point oil (such as canola or vegetable oil)
  • 1
    item
     salt and pepper to taste
  • 1
    tsp
     paprika (optional)
  • 1
    item
     lemon, cut into wedges (for serving)
  • 1
    item
     fresh herbs (such as parsley or dill) for garnish (optional)
Pan Seared Fish Fillet
Instructions:
  1. Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and paprika if using.
  2. Heat the Pan: Heat the oil in a large skillet or cast-iron pan over medium-high heat until it shimmers and is hot but not smoking.
  3. Sear the Fish: Place the fish fillets in the hot pan, skin-side down if using skin-on fillets. Cook for 3-4 minutes without moving the fillets, until the skin is crispy and the fish is cooked about halfway through.
  4. Flip and Finish: Carefully flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
  5. Serve: Transfer the fish fillets to a serving plate. Garnish with fresh herbs and serve with lemon wedges on the side.
  • 4
    item
     fish fillets (such as salmon, cod, or tilapia), about 6 ounces each
  • 2
    tbsp
     olive oil or high smoke point oil (such as canola or vegetable oil)
  • 1
    item
     salt and pepper to taste
  • 1
    tsp
     paprika (optional)
  • 1
    item
     lemon, cut into wedges (for serving)
  • 1
    item
     fresh herbs (such as parsley or dill) for garnish (optional)
1
Servings
0

Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and paprika if using.

Heat the Pan: Heat the oil in a large skillet or cast-iron pan over medium-high heat until it shimmers and is hot but not smoking.

Sear the Fish: Place the fish fillets in the hot pan, skin-side down if using skin-on fillets. Cook for 3-4 minutes without moving the fillets, until the skin is crispy and the fish is cooked about halfway through.

Flip and Finish: Carefully flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.

Serve: Transfer the fish fillets to a serving plate. Garnish with fresh herbs and serve with lemon wedges on the side.

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