Ah, fish fillet—simple, versatile, and can be cooked so many ways. Here’s a basic pan-seared fish fillet recipe that’s golden, flaky, and flavorful:
Pan-Seared Fish Fillet
Ingredients (serves 2)
- 2 fish fillets (tilapia, cod, snapper, or your choice), about 6 oz each
- Salt & freshly ground black pepper
- ½ tsp paprika (optional)
- 2 tbsp olive oil or butter
- 1 lemon, sliced
- Optional: fresh herbs (parsley, dill, or thyme)
Instructions
1. Prep the fish
- Pat fillets dry with paper towels (this helps them sear properly).
- Season both sides with salt, pepper, and paprika if using.
2. Heat the pan
- Heat olive oil or butter in a skillet over medium-high heat until hot.
3. Cook the fish
- Place fillets skin-side down if they have skin.
- Cook 3–4 minutes per side, depending on thickness, until golden brown and opaque in the center.
- Avoid moving the fillets too much to get a nice crust.
4. Finish & serve
- Squeeze fresh lemon over the fillets.
- Garnish with herbs if desired.
- Serve with rice, roasted vegetables, or a light salad.
Tips
- Dry the fish—moisture prevents a crispy sear.
- Medium-high heat ensures browning without overcooking.
- Check doneness—fish is done when it flakes easily with a fork.
- Optional sauce—melt 1 tbsp butter with lemon juice and garlic for a quick pan sauce.
If you want, I can give a crispy breaded fish fillet version or a garlic butter skillet version that’s restaurant-style and extra indulgent.
Do you want me to do that?
