Fresh Fish Recipe
Make Fresh Fish Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Pan Sauce (optional, pairs with fish)
To Serve
Method
Fish & Marinade
Prep fish
Pat the fish fillets dry with paper towels. Trim any ragged edges and check for bones, removing with tweezers if needed.
Make marinade
In a small bowl, combine 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic (smash and finely mince 2 cloves), 2 tbs chopped parsley, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp lemon zest. Whisk until emulsified.
Marinate
Place fillets in a shallow dish or resealable bag and pour marinade over them, turning to coat both sides. Let sit 10–20 minutes at room temperature (no more than 30 minutes for delicate white fish) to allow flavor to penetrate.
Cook fish
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add a thin film of olive oil (about 1 tbs). When oil shimmers, place fillets presentation-side down. Cook without moving 3–4 minutes for 1-inch-thick fillets until edges are opaque and bottom has a golden crust. Flip gently and cook 2–4 more minutes until fish registers 125–135°F (51–57°C) in the thickest part for moist, just-cooked fish (carryover will rise a few degrees). Remove to a warm plate and tent loosely with foil while you make the sauce (or serve immediately if not using sauce).
Pan Sauce (optional, pairs with fish)
Sauté shallot
After removing the fish, reduce heat to medium and add 1 tbs unsalted butter to the same pan. Add the finely minced shallot and sauté for 1–2 minutes until soft and translucent but not browned, scraping up any brown bits from the pan.
Deglaze
Add 1 tbs white wine or fish stock to deglaze the pan. Let it simmer 1 minute to reduce slightly and concentrate flavor.
Finish sauce
Stir in the remaining 1 tbs butter off-heat until melted to create a glossy sauce. Add 1 tbs fresh lemon juice, 1 tsp capers (if using), 1 tsp chopped parsley, and season with 1/4 tsp salt and 1/8 tsp pepper. Taste and adjust acidity or seasoning if needed. Spoon the sauce over the fillets.