White Fish Recipe
Make White 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 Finish & Serving
Optional Accompaniments
Method
Fish & Marinade
- 1
Prepare fish
Pat the fillets dry with paper towels. Trim any thin edges so they cook evenly. Season both sides lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.
- 2
Make marinade
In a shallow dish or bowl combine 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, the remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and 1 tsp smoked paprika. Whisk until emulsified.
- 3
Marinate
Place the fillets in the dish and spoon the marinade over them. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate longer than 30 minutes for delicate white fish to avoid texture changes.
Pan Finish & Serving
- 4
- 5
Cook fish
Add fillets presentation-side down (skin-side down if skin-on) and cook without moving for 3–4 minutes, until the edges look opaque and a golden crust forms. Flip carefully with a spatula and cook the second side 2–4 minutes more, depending on thickness, until internal temperature reads 125–135°F (51–57°C) for tender, flaky doneness. Thicker fillets may need more time; thinner fillets less.
- 6
Deglaze & finish
Remove fillets to a warm plate. Lower heat to medium and add 1 tbs white wine or broth to the pan to deglaze, scraping up browned bits. Stir in 1 tbs butter until melted, then stir in chopped parsley. Spoon the pan sauce over the fillets.
- 7