DESCRIPTION
Delicious fish is quick and easy—follow my simple tips and it’ll be perfect every time!
Ingredients
Scale
- 1 and 1/2 lbs. fish fillets (with or without skin, whichever you prefer)*
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1–2 Tbsp. olive oil**
Instructions
- Sprinkle both sides of the fish with the salt and pepper.
- In each of one or two large skillets (you need enough skillet surface area to hold the fillets without crowding), heat 1 tablespoon of oil over medium-high.
- When the oil is hot, add the fish and cook undisturbed until golden brown, 1 to 3 minutes.
- Turn the fish and continue cooking until golden brown on the other side and barely opaque throughout, 1 to 3 minutes.
- Transfer the fish to plates and let rest for about 5 minutes before serving.
Notes
*It is best to take the fillets out of the fridge for 15-20 minutes before you start cooking.
**If your fillets are on the thin side, say ½ inch or less, you can use half oil and half butter. (I don’t recommend butter for thicker fillets because they need a little longer in the skillet and, in that time, the butter can burn.)