Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Lightly dust each fillet with the all-purpose flour, shaking off excess—this helps form a light crust and thickens the sauce slightly.

Heat pan

Place a large heavy skillet (cast-iron or stainless) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking, about 1–2 minutes.

Sear fish

Add fillets to the pan presentation-side down (skin-side down if skin-on). Do not overcrowd the pan; cook in batches if needed. Sear without moving for 3–4 minutes until a golden-brown crust forms and the fish releases easily. Flip and cook 2–4 minutes more, depending on thickness, until fish reaches an internal temperature of 130–135°F (54–57°C) for medium doneness and flakes easily. Transfer fillets to a warm plate and tent lightly with foil to rest.

Prepare sauce base

Reduce heat to medium. Wipe the pan with a paper towel if there are large burnt bits, leaving fond (browned bits) for flavor. Add 1 tablespoon of butter to the same pan. When melted, add the minced shallot and cook, stirring, for 1–1.5 minutes until softened and translucent. Add the minced garlic and cook 20–30 seconds until fragrant, careful not to brown.

Deglaze

Pour in 1 tablespoon dry white wine (or stock) to deglaze the pan, scraping up the fond with a wooden spoon. Let the liquid reduce by about half, 30–60 seconds.

Finish sauce

Lower heat to medium-low. Whisk in the remaining 2 tablespoons butter, one tablespoon at a time, allowing it to melt and emulsify into the pan juices to create a glossy sauce. Stir in lemon juice (2 tablespoons) and lemon zest. Add the capers (if using) and chopped parsley. Taste and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference.

Plate and serve

Return the fish to the pan briefly for 30 seconds to warm through and coat with sauce, or spoon sauce over the plated fillets. Garnish with additional parsley and lemon wedges. Serve immediately alongside your choice of sides (steamed vegetables, rice, potatoes, or salad).