Fish Recipe

Prepare marinade and fish

Pat fish fillets dry with paper towels. In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, dried oregano, smoked paprika, 1.5 tsp salt, and 0.5 tsp pepper until combined. Place fillets in a single layer in the dish and spoon marinade over both sides. Cover and refrigerate for 15–30 minutes (no more than 45 minutes for delicate white fish to avoid 'cooking' in the acid).

Bring to room temperature

About 10 minutes before cooking, remove fish from fridge to take the chill off so it cooks evenly. Reserve any leftover marinade for later use in the pan if desired (do not reuse marinade that contacted raw fish uncooked unless boiled).

Sear the fish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil (or 1 tbs from serving suggestions) if skillet is dry. When oil is shimmering, place fillets in the pan presentation-side down (skin-side down if skin-on). Sear without moving for 2.5–4 minutes depending on thickness until golden and a crust forms. Flip gently with a spatula and cook 1.5–3 minutes more until just opaque through the center and the internal temperature reaches 62–63°C (144–145°F). Transfer fillets to a warm plate and tent with foil.

Make pan sauce

Reduce heat to medium. Add 2 tbs butter to the same pan. Add the minced shallot and sauté 1–2 minutes until softened and fragrant. Pour in 1/4 cup white wine (or broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes. Add 1 tbs lemon juice and capers if using; simmer 30 seconds. Stir in the remaining tablespoon of butter off the heat to finish the sauce and create a glossy emulsion. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish and serve

Return fish to the pan for 30–60 seconds, spooning warm sauce over the fillets to reheat and coat. Transfer fish to serving plates, spoon extra pan sauce over each fillet, sprinkle with chopped parsley, and serve with lemon wedges on the side.

While fish marinates or rests after cooking, toss mixed vegetables with 1 tbs olive oil, a pinch of salt and pepper, and roast in a 200°C (400°F) oven for 12–15 minutes or sauté in a hot skillet 5–7 minutes until tender-crisp. Plate vegetables alongside the fish.