Chef's Fish Recipe

Prepare and marinate fish

Pat the fish fillets dry with paper towels. In a shallow bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp minced garlic, 1 tbsp thyme leaves, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp black pepper. Place the fillets in the marinade and turn to coat both sides. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) while you prepare the vegetables and sauce.

Prepare vegetables

Preheat oven to 200°C (400°F). On a sheet pan or in a shallow ovenproof skillet, toss 1 sliced fennel (or onion) and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread into an even layer. Roast in the preheated oven for 12–15 minutes until the fennel is softened and tomatoes begin to blister. Remove from oven and stir in 2 cups baby spinach (or arugula) so it wilts slightly from the residual heat. Transfer the vegetable bed to the center of a serving platter or leave in the pan if using ovenproof skillet.

Pan-sear and finish in oven

Heat a large ovenproof skillet over medium-high heat until hot. Add a thin film of neutral oil or 1 tsp olive oil. Remove fillets from marinade and let excess drip off. Place fillets skin-side down (if skin-on) or presentation-side down, and sear without moving 2–3 minutes until a golden crust forms. Carefully flip the fillets and sear the other side 1–2 minutes. Transfer the skillet to the preheated 200°C (400°F) oven and roast 4–6 minutes (depending on thickness) until fish is just opaque and flakes easily (internal temp ~60°C / 140°F). If your skillet is not ovenproof, sear in a skillet and finish in the oven on the sheet pan for same time.

Make the sauce while fish finishes

In a small saucepan over medium-low heat, melt 4 tbsp unsalted butter. Add the minced shallot and cook gently 2–3 minutes until softened but not browned. Add 1 tbsp white wine (or fish stock) and simmer 1 minute to reduce slightly. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest. Reduce heat to low and whisk or swirl to emulsify the butter into a glossy sauce. Remove from heat and stir in 2 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

When fish is done, remove from oven and transfer each fillet on top of the warm vegetable bed on the platter. Spoon 1–2 tbsp of the citrus-butter sauce over each fillet and drizzle a tiny bit of extra virgin olive oil for sheen.

Garnish with a sprinkle of microgreens or extra parsley and serve with lemon wedges on the side so diners can add brightness to taste.

Serve immediately with a side such as roasted potatoes, rice, or crusty bread. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently to avoid drying.