Fresh Catch Of The Day Recipe

Prep fish

Pat the fish fillets dry with paper towels. Check for and remove any remaining bones with tweezers. Place fillets in a shallow dish or rimmed plate so they can be evenly coated.

Make marinade

In a small bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, chopped parsley, thyme, 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Pour half of the marinade over the fillets, turning to coat both sides. Reserve the other half for finishing. Let the fish sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Heat pan

Place a large skillet (10–12 inch) over medium heat. Add 1 tbs butter and 1 tbs olive oil. When the butter melts and starts to foam (about 1 minute), add the sliced shallot and fennel.

Sauté the shallot and fennel, stirring frequently, until softened and beginning to brown at the edges, 4–6 minutes.

Add the cherry tomatoes and cook 2–3 minutes until they start to soften and release juices. Pour in 1/4 cup dry white wine (or broth) and let it reduce by half, about 1–2 minutes, scraping up any browned bits.

Stir in the baby spinach, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Cook just until the spinach wilts, about 1 minute. Transfer the vegetables to a warm plate and keep the skillet over medium-low heat for the fish.

Cook fillets

Wipe the skillet clean if it has too much residue, then warm it over medium-high. Add a thin film of oil if the pan looks dry. Place the marinated fillets skin-side down (if skin-on) or presentation-side down. Cook without moving until the edges are opaque and a golden crust forms, 3–4 minutes depending on thickness.

Carefully flip the fillets and cook the second side for 2–4 minutes, or until the fish reaches an internal temperature of 60°C/140°F and flakes easily with a fork. In the last 30 seconds, spoon the reserved marinade over the fillets to glaze them.

Remove the pan from heat and add the 1 tbs cold butter pieces to the pan; tilt the pan and spoon the melted butter over the fillets to finish (monter au beurre).

Divide the sautéed vegetables among four plates, creating a bed for the fish. Place one fillet on top of the vegetables on each plate.

Spoon any remaining pan juices and glaze over the fish and vegetables. Sprinkle chopped dill or extra parsley over each plate. Add a lemon wedge and finish with a small pinch of flaky sea salt if using.

Serve immediately while hot.