Market Fish Recipe

Pat the fish fillets dry with paper towels. This ensures a good sear and prevents steaming.

Season both sides of each fillet evenly with kosher salt (about 3/4 tsp per side for a typical fillet) and freshly ground black pepper.

Heat a large stainless-steel or cast-iron skillet over medium-high heat until hot, about 2–3 minutes. Add 2 tbs olive oil and swirl to coat.

Carefully place fillets presentation-side down (skin-side down if skin-on) in the skillet, leaving space between them. Do not crowd the pan.

Cook undisturbed until a golden-brown crust forms and the fish releases easily from the pan, about 3–4 minutes depending on thickness (1–1¼ inch). Flip and cook the second side 2–3 minutes for a medium-thick fillet, or until an instant-read thermometer reads 125–130°F (52–54°C) for tender, moist fish; for well done, cook to 140°F (60°C). Remove fillets to a warm plate and tent lightly with foil.

Reduce heat to medium. Add 1 tbs of butter to the same skillet with the fond (browned bits). Swirl to melt and scrape up the browned bits with a wooden spoon.

Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Add the minced garlic and cook 30 seconds until fragrant—do not brown.

Pour in 1 tbs dry white wine or vermouth to deglaze the pan. Increase heat slightly and simmer until the liquid has reduced by about half, roughly 1–2 minutes.

Lower heat to low and add the remaining 2 tbs cold butter, cut into pieces. Whisk continuously to emulsify the butter into a silky pan sauce.

Stir in the lemon juice, lemon zest, rinsed capers (if using), chopped parsley, and chives. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return the fish to the skillet for 30 seconds to 1 minute, spooning the warm sauce over the fillets to reheat and glaze them.

Place a portion of microgreens or a small bed of baby arugula on each plate. Drizzle with a tiny bit of extra virgin olive oil and a squeeze of lemon if desired.

Set a fillet atop the greens, spoon several tablespoons of the herb butter pan sauce over the fish, and garnish with extra parsley, chives, lemon wedges, and a few capers if desired.

Serve immediately while hot alongside roasted potatoes, steamed vegetables, or a simple pilaf.