Fish Of The Day Recipe

Prep the fish

Pat the fish fillets dry with paper towels. Season both sides with kosher salt (about 1/2 tsp per fillet total) and freshly ground black pepper. Zest the lemon and reserve 1 tsp zest; cut the lemon in half and set aside.

Allow fillets to come to room temperature for 10–15 minutes before cooking so they cook evenly.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons extra-virgin olive oil and swirl to coat.

When oil shimmers, gently lay the fillets into the pan presentation-side down (do not overcrowd; cook in two batches if necessary). Press gently with a spatula for 10 seconds to ensure even contact.

Sear the fillets without moving them for 3–4 minutes, until golden-brown and a crust forms at the edge. Flip carefully and cook the second side 2–4 minutes more, depending on thickness, until the fish registers 125–130°F (52–54°C) for medium doneness or flakes easily and is opaque through most but not all of the thickness.

Transfer cooked fillets to a warm plate and tent loosely with foil while you make the pan sauce.

Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet and swirl, scraping up any brown bits (fond). Add the minced shallot and cook 30–45 seconds until fragrant and softened.

Add the minced garlic and cook 20–30 seconds more, taking care not to burn it.

Pour in 1 dl (about 3.5 fl oz) dry white wine or stock to deglaze the pan, scraping up any remaining browned bits. Let simmer briskly until reduced by about half, roughly 1–2 minutes.

Lower heat to medium-low and whisk in the remaining 2 tablespoons butter, one tablespoon at a time, to create a glossy emulsion. Stir in the lemon juice, capers, reserved lemon zest, and chopped parsley. Taste and add a pinch more salt and pepper if needed.

Spoon the sauce over the rested fillets and serve immediately.

If serving with potatoes: halve small potatoes, toss with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp pepper, and roast at 425°F (220°C) on a baking sheet for 25–30 minutes until golden and tender.

If serving with vegetables: blanch asparagus or green beans in salted boiling water 2–3 minutes until bright green and barely tender, then shock in ice water. Sauté quickly in a hot skillet with 1 teaspoon olive oil for 1–2 minutes to reheat and season before serving.

Plate one fillet per person on warmed plates, spoon pan sauce over the fish, garnish with extra parsley and a lemon wedge, and serve with roasted potatoes and vegetables as desired.