This is a very simple recipe that always yields the most delicious, tender fish possible. It’s quick and so simple that really anybody could do it. The key to perfect fish every time is keeping an eye on the fish while it’s cooking so you don’t end up overcooking it, since fish vary so widely in thickness. The fish is mouth-watering on its own, but I like to pair it with my lemon dill beurre blanc. The sauce adds a brightness to the dish, both in flavor and in color.
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To begin, add chicken stock and shallot to a small saucepan and bring to a boil. Boil off the majority of the water in your stock, letting the shallot cook in the process, until the stock has reduced considerably, about 10 minutes.
Remove from the heat and whisk in the butter cubes until they’re completely melted.
Still whisking, add the lemon juice, zest, dill, and a pinch of kosher salt. Cover to keep warm for serving.
In a skillet big enough to fit your fish filet or filets, heat up the oil on medium-high heat. Liberally season both sides of your fish with the salt and pepper. Once the oil is rippling, gently and carefully lay the fish in the pan. DO NOT move the fish once you’ve placed it in the pan, or the skin won’t crisp up properly.
Cook the fish until you can see on the side of the filet that about 2/3 of the meat is white and opaque, about 3-7 minutes, depending on the thickness of your fish. Carefully flip the fish over. If the skin sticks to the pan, give the fish another 15-30 seconds and then try again.
Flip the fish and cook another 1-3 minutes, depending on the thickness of your fish. Remove from the heat and serve hot with lemon dill beurre blanc on the side or poured over the fish.
Pan-Seared Fish with a Lemon Dill Beurre Blanc
Ingredients
- 1 lb white fish with skin on (½ lb per person), fileted
- 2 Tbsp avocado oil (or other oil with a high smoke point)
- kosher salt
- freshly ground pepper
- 1 cup chicken stock
- 1 shallot, diced
- 4 sprigs dill, finely chopped
- ½ cup unsalted butter, chopped into cubes
- 1 lemon, zested and juiced
Instructions
- Add your chicken stock and shallot to a small saucepan and bring to a boil. Boil off the majority of the water in your stock, letting the shallot cook in the process, until the stock has reduced to an almost syrupy consistency, about 10 minutes.
- Remove from the heat and whisk in the butter cubes until they're completely melted. Still whisking, add the lemon juice, zest, dill, and a pinch of kosher salt. Cover to keep warm for serving.
- In a skillet big enough to fit your fish filet or filets, heat up the oil on medium-high heat. Liberally season both sides of your fish with the salt and pepper. Once the oil is rippling, gently and carefully lay the fish in the pan. DO NOT move the fish once you've placed it in the pan, or the skin won't crisp up properly.
- Cook the fish until you can see on the side of the filet that about 2/3 of the meat is white and opaque, about 3-7 minutes, depending on the thickness of your fish. Carefully flip the fish over. If the skin sticks to the pan, give the fish another 15-30 seconds and then try again.
- Flip the fish and cook another 1-3 minutes, depending on the thickness of your fish.
- Remove from the heat and serve hot with lemon dill beurre blanc on the side or poured over the fish.