Additional Fish Filet Recipe
Make Additional Fish Filet Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Seasoning
Cooking fat
Finish
Method
Fish
- 1
Bring to room temperature and dry
Remove the 170 g fish filet from the refrigerator 10–15 minutes before cooking so it comes closer to room temperature. Pat both sides and the skin thoroughly dry with paper towels — dry skin gives a better sear.
Seasoning
- 2
Season both sides
Lightly sprinkle 1/4 tsp fine salt and 1/8 tsp freshly ground black pepper evenly over both sides of the filet (skin and flesh). Press the seasonings gently so they adhere.
Cooking fat
- 3
Preheat pan
Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat and let it heat for 2–3 minutes until hot but not smoking.
- 4
Add oil
Add 1 tablespoon neutral oil and swirl to coat the pan. The oil should shimmer but not burn.
- 5
Sear skin-side down
Carefully place the filet in the pan skin-side down. Use a spatula to press gently on the filet for the first 10–15 seconds to prevent curling. Cook undisturbed for 3–4 minutes, or until the skin is deeply golden and crisp and the flesh has started to turn opaque about 2/3 of the way up.
- 6
Flip and baste
Flip the filet and add 1 tablespoon unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the top of the fish repeatedly for 30–60 seconds to finish cooking and add flavor. Cook the flesh side for 45–90 seconds more (thinner fillets less time), until the internal temperature reaches about 60°C (140°F) for moist, fully cooked fish.
- 7
Check doneness
The fish should flake easily with a fork but still be moist. If needed, cook an additional 15–30 seconds and baste again, watching carefully to avoid overcooking.
Finish
- 8
Rest and finish
Transfer the cooked filet to a warm plate and rest for 1–2 minutes. Squeeze the lemon wedge over the fish, sprinkle with 1 tablespoon chopped parsley, and serve immediately.
