Fresh Fish Of The Day* Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Lightly dredge each fillet in the flour, shaking off excess so there is only a thin coating.

Preheat pan

Place a large heavy skillet (preferably cast-iron or stainless steel) over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Heat until the fat shimmers and the butter is foaming but not browned.

Sear fish

Carefully place the fillets in the hot pan, presentation side down (skin side 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 edges begin to look cooked.

Flip and finish

Gently flip the fillets using a spatula. Add the remaining 1 tablespoon butter and thyme sprigs to the pan. Tilt the pan slightly and spoon the foaming butter over the tops of the fillets (basting) for another 2–4 minutes, depending on thickness, until the fish registers 125–130°F (52–54°C) for medium or flakes easily and is opaque through most of the fillet.

Rest fish

Transfer the cooked fillets to a warm plate and loosely tent with foil to rest while you make the sauce (2–3 minutes).

Sauté shallot

Pour off any excess fat from the pan, leaving about 1 tablespoon of juices and browned bits. Add the minced shallot and cook over medium heat for 30–45 seconds until fragrant and translucent (do not brown).

Deglaze

Add the white wine (or stock) to deglaze the pan, scraping up the fond with a wooden spoon. Cook until the liquid is reduced by about half (about 1–2 minutes).

Mount sauce

Lower the heat to medium-low. Remove the pan from direct heat and whisk in the cold cubed butter one piece at a time to emulsify the sauce into a smooth glossy finish. Stir in lemon zest, a squeeze of lemon juice (about 1–2 tsp), rinsed capers if using, and chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper.

Finish fish

Spoon the warm sauce over the rested fillets. Garnish with an extra drizzle of lemon juice or a fresh thyme sprig.

Toss the microgreens or baby arugula with 1 teaspoon olive oil, a pinch of sea salt and cracked pepper. Plate each fish fillet over a small bed of greens or alongside a starch of your choice (roasted potatoes, rice, or seasonal vegetables). Serve immediately while hot.