Transform any weeknight dinner into a restaurant-worthy experience with this perfectly pan-seared fish fillet. The magic lies in achieving that coveted golden-brown crust while maintaining a tender, flaky interior that practically melts in your mouth.
This foolproof method works beautifully with virtually any firm white fish, from cod and halibut to sea bass. It’s the technique that professional chefs rely on, and now you can master it in your own kitchen.
Why You’ll Love This
- Ready in under 30 minutes from start to finish
- Requires just a handful of pantry staples
- Creates a restaurant-quality meal at a fraction of the cost
- Perfect for both weeknight dinners and elegant entertaining
- Naturally low-carb and high in protein
Ingredients
- Fish filets (whatever you like, I used catfish)
- 1 Lemon
- 1 Tbsp Capers
- 2 Tbsp Butter
- Seafood magic seasoning
Instructions
- Pat fish fillets dry with paper towels and season both sides with salt and pepper
- Heat olive oil in a large skillet over medium-high heat
- Place fillets skin-side up in the hot pan and cook for 3-4 minutes
- Flip fillets and add butter and garlic to the pan
- Cook for another 2-3 minutes, basting with the butter
- Add lemon juice and herbs in the final minute
- Serve immediately while hot
Tips & Variations
- Make sure your fish is completely dry before seasoning for the best sear
- Don’t move the fish for the first 3 minutes to achieve a proper crust
- Substitute ghee for butter if you prefer a higher smoke point
- Try different herb combinations like dill, tarragon, or cilantro
- For a dairy-free version, use additional olive oil instead of butter
Serving Suggestions
Serve your perfectly seared fish fillet over a bed of lemony risotto or alongside roasted seasonal vegetables. For a lighter option, pair it with a crisp green salad and steamed asparagus.
Notes
- Leftovers can be stored in an airtight container for up to 2 days
- Fish is done when it flakes easily with a fork
- Internal temperature should reach 145°F (63°C)
FAQs
Can I use frozen fish fillets?
Yes, but ensure they’re completely thawed and patted dry before cooking.
Why does my fish stick to the pan?
Make sure your pan is hot enough before adding the fish and resist the urge to flip too early.
What’s the best type of pan to use?
A heavy-bottomed stainless steel or cast-iron skillet works best for achieving a golden crust.
Can I make this ahead of time?
This dish is best served immediately, but you can prep the ingredients in advance.
Ingredients
- Fish filets (whatever you like, I used catfish)
- 1 Lemon
- 1 Tbsp Capers
- 2 Tbsp Butter
- Seafood magic seasoning
Steps
- Pat fish fillets dry with paper towels and season both sides with salt and pepper
- Heat olive oil in a large skillet over medium-high heat
- Place fillets skin-side up in the hot pan and cook for 3-4 minutes
- Flip fillets and add butter and garlic to the pan
- Cook for another 2-3 minutes, basting with the butter
- Add lemon juice and herbs in the final minute
- Serve immediately while hot
Notes
- Leftovers can be stored in an airtight container for up to 2 days
- Fish is done when it flakes easily with a fork
- Internal temperature should reach 145°F (63°C)
