Fish Fillet Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Fish Fillet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces white fish fillets (cod, haddock, tilapia, or similar); 2 tbs fresh lemon juice; 2 tbs olive oil; 2 tbs garlic cloves, minced; 2 tbs fresh parsley, chopped; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs all-purpose flour; 1 tsp cornstarch; 2 tbs unsalted butter; 1 pieces shallot or small onion, finely minced; 1 tbs white wine or low-sodium chicken/vegetable stock; 1 tsp extra lemon juice; 1 tsp extra parsley, chopped; 4 pieces lemon wedges; 1 tbs extra parsley for garnish

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time30m

Serves4

Make Fish Fillet 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

4 pieces white fish fillets (cod, haddock, tilapia, or similar)

2 tbs fresh lemon juice

2 tbs olive oil

2 tbs Garlic cloves, minced

2 tbs Fresh parsley, chopped

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Light Coating (optional)

1 tbs 00 bread flour

1 tsp Cornstarch

Pan Sauce (optional)

2 tbs Unsalted butter

1 pieces shallot or small onion, finely minced

1 tbs white wine or low-sodium chicken/vegetable stock

1 tsp extra lemon juice

1 tsp extra parsley, chopped

To Serve

4 pieces lemon wedges

1 tbs extra parsley for garnish

Method

Fish & Marinade

Prepare fish

Pat the fish fillets dry with paper towels. This removes excess moisture so the marinade and coating adhere and the fish browns evenly.

Place fillets in a shallow dish or bowl. Drizzle with 2 tbs olive oil and 2 tbs fresh lemon juice. Add minced garlic, chopped parsley, smoked paprika, dried oregano, kosher salt, and black pepper. Gently rub the marinade over both sides of each fillet.

Let the fillets marinate at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes). If refrigerating, bring back to room temperature for 10 minutes before cooking.

Light Coating (optional)

If you want a light crust, combine 1 tbs all-purpose flour and 1 tsp cornstarch on a plate and lightly dredge each marinated fillet, shaking off excess. This step is optional but helps create a golden exterior and improves sauce adhesion.

Cooking & Pan Sauce

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil (reserve remaining oil in the marinade bowl) and allow it to shimmer but not smoke. For thicker fillets, reduce heat to medium after initial sear.

Carefully add the fillets to the pan presentation side down (skin-side down if skin-on). Do not overcrowd the pan — cook in two batches if necessary. Cook for 3–4 minutes without moving to develop a golden crust.

Gently flip the fillets using a thin spatula and cook the other side for 2–4 minutes more, depending on thickness, until opaque through the center and the fish flakes easily with a fork. Internal temperature should reach 63°C (145°F) if using an instant-read thermometer.

Transfer cooked fillets to a warm plate and tent loosely with foil while you make the pan sauce.

In the same skillet, reduce heat to medium-low and add 2 tbs unsalted butter. Add the minced shallot and cook 30–45 seconds until translucent and fragrant, scraping up any browned bits from the pan with a wooden spoon.

Add 1 tbs white wine (or stock) to deglaze the pan, scraping the bottom, and let it reduce for about 1 minute. Stir in 1 tsp lemon juice and 1 tsp chopped parsley. Taste and season very lightly with salt and pepper if needed.

Spoon the warm pan sauce over the fillets just before serving.

To Serve

Plate the fish fillets, garnish with extra chopped parsley and serve with lemon wedges on the side. Serve immediately with chosen sides such as steamed vegetables, rice, or a salad.