Catch Of The Day Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides evenly with the sea salt (1 tsp) and black pepper (1/2 tsp). Zest one lemon and set zest aside; cut both lemons in half and reserve for juice.

Make marinade

In a shallow dish, whisk together 2 tablespoons olive oil, minced garlic (3 cloves), chopped parsley (2 tbsp reserved for garnish amount adjusted in next step), thyme, smoked paprika, and red pepper flakes. Reserve 1 tablespoon of the mixture for finishing the fish after cooking.

Marinate fillets

Brush or spoon the marinade over both sides of each fillet. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Sear the fish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add remaining 1 tablespoon olive oil and swirl to coat. When oil is shimmering, add the fillets presentation-side down (skin-side if present). Cook without moving until a golden crust forms, about 3–4 minutes depending on thickness. Flip carefully and cook the second side until opaque and just cooked through, about 2–4 more minutes. Internal temperature should reach 60–63°C (140–145°F) depending on preference. Transfer fillets to a warm plate and tent lightly with foil.

Deglaze

Reduce heat to medium. Add the white wine (100 ml) to the hot skillet and scrape up browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. If using stock instead, simmer the same way until reduced slightly.

Finish sauce

Stir in the butter (2 tbs), capers (1 tbs), lemon juice (2 tbs), and the reserved 1 tbsp of marinade. Allow butter to melt and whisk to form a glossy sauce. Taste and adjust seasoning with additional salt and pepper if needed. Stir in half of the lemon zest reserved from prep.

Coat fish

Return fish to the skillet spooning sauce over each fillet for 30–60 seconds to rewarm and glaze. Remove from heat.

Place a small handful of microgreens or baby arugula (1 cup) on each plate if using, drizzle with 1 teaspoon olive oil. Top greens with a fillet, spoon additional pan sauce and capers over the fish. Sprinkle remaining chopped parsley (1 tbsp) and remaining lemon zest for brightness. Serve immediately with lemon wedges.