Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Check for any pin bones and remove with tweezers. Season both sides lightly with 1/2 tsp of the sea salt and 1/4 tsp black pepper.

Make marinade

Mince the garlic finely and combine in a shallow dish with 3 tbs olive oil, 2 tbs lemon juice, 2 tbs chopped parsley, 1 tsp smoked paprika and the remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Whisk to combine.

Marinate fish

Place fillets in the dish and spoon the marinade over them, turning to coat. Let sit at room temperature for 15–20 minutes (or up to 30 minutes refrigerated). Do not marinate much longer to avoid breaking down the flesh.

Sear fillets

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs olive oil (from optional or extra) to the pan. Gently shake excess marinade off each fillet and place them skin-side down if skin is on, or presentation side down. Cook undisturbed for 3–4 minutes until a golden crust forms.

Finish cooking

Flip the fillets carefully and reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the fillets as they finish cooking for another 2–4 minutes, until the internal temperature reaches 55–60°C (130–140°F) for moist, flaky fish or until opaque and flaking. Transfer fish to a warm plate and tent with foil to rest.

Make sauce

Reduce heat to medium-low and add the remaining 1 tbs butter to the same skillet. Add the minced shallot and sauté for 1–2 minutes until translucent but not browned. Pour in 60 ml white wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1–2 minutes).

Add 60 ml fish or chicken stock and simmer 1–2 minutes more. Stir in the lemon zest and 1 tbs lemon juice. Swirl in any resting juices from the fish and the remaining tablespoon of butter to finish the sauce, stirring until glossy. Taste and adjust seasoning with salt and pepper to taste. Stir in 1 tbs chopped parsley.

Spoon the warm sauce over the rested fillets just before serving.

Roast or sauté vegetables

Toss 300 g mixed baby vegetables with 1 tbs olive oil and salt and pepper to taste. For roasting: spread on a baking sheet and roast in a 200°C (400°F) oven for 12–15 minutes until tender. For sautéing: heat a skillet over medium-high heat, add oil, and cook vegetables until crisp-tender, 6–8 minutes.

Serve the fish fillets with the vegetables, garnish with additional parsley and lemon wedges if desired.