Name: Lu Lu’s Chinese Cuisines Sauteed Fish Fillet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 6 oz each white fish fillets (cod, tilapia, or haddock), skinless; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 cup all-purpose flour; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp freshly ground black pepper (for coating); 2 tbsp unsalted butter; 2 tbsp olive oil; 2 tbsp fresh parsley, chopped; 4 each lemon wedges (for serving)

Method

Fish and Marinade

Pat dry and season

Pat the fish fillets dry with paper towels to remove excess moisture. Place fillets on a plate or shallow dish. Sprinkle both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Marinate briefly

Drizzle 2 tbsp lemon juice over the fillets and rub in 2 minced garlic cloves evenly. Let rest at room temperature for 10 minutes (or up to 30 minutes refrigerated) to allow flavors to penetrate and for the fillets to come closer to room temperature for even cooking.

Coating

Prepare coating mix

In a shallow dish or baking sheet, combine 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp freshly ground black pepper. Mix thoroughly so spices are evenly distributed.

Dredge fillets

One at a time, shake off any excess marinade from the fillets, then lightly dredge each fillet in the flour mixture, pressing gently so a thin, even coating adheres. Shake off excess flour and place the coated fillets on a wire rack or plate. Reserve any remaining flour mixture.

To Cook

Heat pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp unsalted butter. Swirl to combine. Heat until the butter has melted and the fat is shimmering but not smoking (about 1–2 minutes).

Saute fillets

Carefully add the coated fillets to the hot pan, presentation side down first if you care about appearance. Do not overcrowd the pan — cook in 2 batches if necessary. Cook undisturbed for 3–4 minutes until the underside is golden-brown and releases easily from the pan.

Flip and finish

Gently flip each fillet using a spatula. Cook the second side for 2–4 minutes, depending on thickness, until the fish is opaque through the center and flakes easily with a fork (internal temperature 135–145°F / 57–63°C). Baste the fillets with the pan juices during the last minute for extra flavor.

Finish and garnish

Transfer cooked fillets to a warm plate. Sprinkle with 2 tbsp chopped fresh parsley and squeeze a lemon wedge over each fillet. If desired, return the pan to medium heat and add a knob of butter to make a quick pan sauce by swirling and spooning the melted butter over the fish.