Fish fillet—got it! 🐟 Let’s make it simple, juicy, and flavorful, whether you want to pan-sear, bake, or fry.
Basic Fish Fillet Cooking Guide
Ingredients
- 2–4 fish fillets (cod, tilapia, haddock, salmon, or your favorite)
- Salt & pepper
- 2–3 tbsp olive oil or butter
- Optional: lemon wedges, garlic, herbs (dill, parsley, thyme)
1. Pan-Seared (Crispy Outside, Tender Inside)
- Pat fillets dry with paper towels.
- Season with salt & pepper (and paprika or garlic powder if you like).
- Heat oil or butter in a skillet over medium-high heat.
- Cook fillets 3–5 min per side, depending on thickness, until golden and fish flakes easily with a fork.
- Squeeze lemon over top and serve.
2. Baked (Hands-Off & Healthy)
- Preheat oven to 400°F / 200°C.
- Place fillets in a baking dish. Drizzle with olive oil, lemon juice, and seasonings.
- Bake 12–15 min for thinner fillets, 15–20 min for thicker ones, until flaky.
- Optional: top with breadcrumbs mixed with herbs and parmesan for crunch.
3. Crispy Fried (Like Fish & Chips)
- Pat fillets dry.
- Dredge in flour + salt + pepper (or a seasoned batter).
- Fry in hot oil (~350°F / 175°C) for 3–5 min per side, until golden.
- Drain on paper towels, serve with tartar sauce or lemon.
Tips
- Don’t overcook—it dries out fast. Fish is done when it flakes easily.
- Use skin-on fillets if possible; skin protects the flesh during cooking.
- Fresh herbs and a squeeze of citrus make a huge flavor difference.
I can also give a marinated Italian or Asian-style fish fillet recipe that’s insanely flavorful and still easy for weeknights. Want me to do that?
