Fish (skinless) Recipe

Prepare fish

Pat the skinless fish fillets dry with paper towels. Trim any ragged edges and check for bones, removing any with clean tweezers.

Make marinade

Mince the garlic. In a shallow dish or bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, salt, black pepper, and smoked paprika until combined.

Marinate

Place the fillets in the dish with the marinade, turning to coat both sides. Cover and refrigerate for 15–30 minutes (no more than 45 minutes for delicate white fish) to allow flavor to penetrate.

Preheat cooking surface

If pan-searing, heat a large nonstick or stainless-steel skillet over medium-high heat until hot. If baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil. For broiling, position rack 6 inches from the element and preheat broiler.

Cook fish (pan-sear)

Add 1 tablespoon olive oil (or the butter from optional section) to the hot skillet. When shimmering, gently add the fillets, presentation side down first. Cook without moving 3–4 minutes until the underside is golden and releases easily. Flip carefully and cook 2–4 more minutes until opaque and flakes with a fork (internal temperature about 135–145°F / 57–63°C depending on thickness).

Cook fish (oven)

Arrange marinated fillets on the prepared baking sheet, spaced apart. Bake at 400°F (200°C) for 10–14 minutes depending on thickness, until opaque and flaky.

Cook fish (broiler)

Place fillets on the lined sheet and broil 5–8 minutes, watching closely, until the top is lightly browned and fish flakes easily.

If using, add 1 tablespoon butter to the hot pan after removing the fish and swirl to incorporate any browned bits, then spoon over the fillets for extra richness.

Transfer fish to serving plates. Sprinkle with additional chopped parsley and serve with lemon wedges alongside.