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Ingredients
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Pan-Seared Fish Fillets
Garlic White Wine Sauce
Simple Sides
Method
Pan-Seared Fish Fillets
- 1
Prep the fillets
Pat the fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet with the 1 tbs flour, shaking off any excess — this helps create a light crust and aids sauce thickening.
- 2
Cook the fish
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter. When butter foams and the pan is hot (but not smoking), add the fillets skin-side down if skin-on, or presentation side down. Cook undisturbed for 3–4 minutes until the edges look opaque and a golden crust forms. Flip carefully and cook 2–4 more minutes until just cooked through (internal temperature 135–140°F / 57–60°C for moist fish). Transfer fillets to a warm plate and tent with foil.
- 3
Garlic White Wine Sauce
- 4
Sauté garlic
In the same skillet used for the fish, reduce heat to medium and add 1 tbs unsalted butter. Add the 3 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned, scraping up any browned bits from the pan.
- 5
Deglaze with wine
Pour in 1 cup dry white wine to deglaze, stirring and scraping the fond. Allow the wine to simmer briskly for 2–3 minutes to reduce slightly and concentrate flavor.
- 6
Add broth and reduce
Add 1 cup low-sodium chicken or seafood broth. Continue to simmer for 4–6 minutes until the liquid reduces by about one-third.
- 7
Finish the sauce
Lower the heat to medium-low. Stir in 1 tbs heavy cream, 2 tbs lemon juice, and 1 tbs drained capers. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbs chopped dill or parsley. Taste and adjust seasoning. If you prefer a slightly thicker sauce, simmer 1–2 more minutes; for a silkier texture, swirl in an extra teaspoon of cold butter off the heat.
- 8
Serve
Spoon the warm garlic white wine sauce over the rested fillets just before serving.
Simple Sides
- 9
Roast baby potatoes
Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp garlic powder and 1/2 tsp salt on a rimmed baking sheet. Roast for 20–25 minutes, shaking the pan once, until golden and tender. Keep warm.
- 10
- 11
Plate
Place two fish fillets on each plate with a portion of roasted potatoes and steamed greens. Spoon remaining garlic white wine sauce over the fish and garnish with additional chopped parsley and lemon wedges.