Fish Of The Day Recipe
Make Fish Of The Day Recipe in just 50m. 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 & Finish
Accompaniment (Roasted Vegetables)
Method
Fish & Marinade
- 1
Prepare the fish
Pat the fish fillets dry with paper towels. This helps them brown and prevents steaming in the pan.
- 2
Make the marinade
In a shallow dish combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp fresh thyme, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Whisk to combine.
- 3
Marinate
Place the fillets in the dish and turn to coat both sides. Let rest at room temperature for 10–15 minutes (or cover and refrigerate up to 30 minutes). Remove fish from marinade and let excess drip off before cooking; reserve the marinade for the pan sauce base if desired (discard raw marinade if you prefer).
Accompaniment (Roasted Vegetables)
- 4
Preheat oven
Preheat the oven to 220°C (425°F).
- 5
Prep vegetables
Toss the halved baby potatoes with 2 tbs olive oil, 1 tsp chopped rosemary or thyme, 3/4 tsp sea salt and 1/2 tsp black pepper on a rimmed baking sheet. Spread in a single layer. Roast for 20 minutes, then add the mixed vegetables (cherry tomatoes and asparagus or green beans) to the sheet, toss briefly, and roast a further 8–12 minutes until potatoes are tender and vegetables have slight char. Total roasting time about 30–32 minutes.
- 6
Keep warm
When done, remove from oven and keep warm while cooking the fish. You can tent with foil to retain heat.
Pan Sauce & Finish
- 7
- 8
Sear the fish
Place fillets in the hot pan skin-side down if applicable (or presentation side down). Cook without moving for 3–4 minutes until a golden crust forms. Flip and cook the second side 2–4 minutes depending on thickness—fish is done when it flakes easily and internal temperature reaches 60°C (140–145°F) for most white fish. Transfer fish to a plate and tent loosely with foil to rest.
- 9
Make shallot-wine sauce
Reduce heat to medium. Add 2 tbs unsalted butter to the same pan. When butter melts, add the chopped shallot and sauté 1–2 minutes until translucent and fragrant (scraping up browned bits from the pan). Pour in 1/2 cup white wine (or stock) to deglaze, stirring and scraping the pan. Let simmer 2–3 minutes to reduce by about half.
- 10
Finish the sauce
Stir in 1 tbs fresh lemon juice, 1 tbs capers (if using), and the reserved marinade or an extra splash of olive oil from the marinade if you kept it (heat thoroughly if it contained raw fish). Whisk in remaining 1 tbs butter off heat to slightly emulsify the sauce. Taste and adjust seasoning with salt and pepper.
- 11
- 12
Serve
Serve immediately while fish is hot and vegetables are warm. Leftover sauce can be spooned over rice or potatoes the next day.
