Fresh Catch Of The Day Recipe

Prepare fish

Pat fish fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust both sides of each fillet with the 3 tablespoons of flour, shaking off excess.

Heat pan

Place a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Heat until butter foams and oil shimmers but before it smokes (about 1–2 minutes).

Sear fillets

Gently place fillets in the hot skillet presentation-side down (skin-side down if fish has skin). Do not overcrowd; cook in batches if necessary. Cook without moving until a golden-brown crust forms, about 3–4 minutes depending on thickness.

Flip and finish

Carefully flip each fillet and cook the second side for 2–4 minutes more until opaque and registering 125–135°F (52–57°C) for medium to medium-well, or cook to your preferred doneness. During the last 30 seconds, squeeze about half of the lemon (from the 1 lemon) over the fish and spoon pan juices over fillets. Transfer fillets to a warm plate and tent lightly with foil.

Make sauce base

Reduce heat under the skillet to medium-low. If pan is dry, add 1 tablespoon butter. Add the 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned.

Deglaze and finish

Pour in 2 tablespoons white wine (or chicken broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Allow liquid to reduce by half (about 1–2 minutes).

Mount the sauce

Lower heat to low and whisk in 3 tablespoons cold unsalted butter, one tablespoon at a time, to emulsify and create a glossy sauce. Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, 1 tablespoon chives (if using), 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Finish and spoon

Spoon the herb-garlic butter sauce over the rested fillets just before serving.

Preheat and prepare

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss trimmed asparagus with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper in a single layer.

Roast

Roast asparagus until tender and slightly charred at the tips, 10–12 minutes depending on thickness.

Finish

Remove asparagus from oven and sprinkle with 1 teaspoon lemon zest. Keep warm until serving.

Plate one fillet per person, spooning herb-garlic butter over each piece. Arrange roasted asparagus alongside (or other preferred side). Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.