Fish Of The Day Recipe
Make Fish Of The Day Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Pan Sauce & Finish
Serving & Garnish
Method
Fish & Marinade
- 1
Prepare fish
Pat the fish fillets dry with paper towels. This helps the marinade stick and ensures a good sear.
- 2
Make marinade
In a shallow dish, whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tbs fresh thyme leaves, 1 tsp sea salt and 1 tsp freshly ground black pepper.
- 3
Marinate
Place fillets in the dish and spoon marinade over them, turning to coat both sides. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Remove fish from fridge 15 minutes before cooking if chilled.
Pan Sauce & Finish
- 4
- 5
Sear fish
Gently place fillets presentation-side down in the pan (avoid crowding; cook in two batches if necessary). Sear without moving for 3–4 minutes, until a golden crust forms. Flip carefully and cook 2–4 minutes more, depending on thickness, until fish is opaque and flakes easily with a fork (internal temp ~ 60°C / 140°F for firm white fish). Transfer cooked fillets to a warm plate and tent loosely with foil.
- 6
Make pan sauce
Reduce heat to medium. Add 2 tbs butter to the pan. When it foams, add the finely chopped shallot and sauté 1–2 minutes until softened and translucent (do not brown). Pour in 1 tbs dry white wine (or stock) and scrape up browned bits from the pan with a wooden spoon. Let the liquid reduce by about half (30–60 seconds). Stir in 1 tsp capers (if using), 1 tsp lemon zest and remaining 1 tbs lemon juice. Swirl in the remaining 1 tbs butter to emulsify the sauce, then stir in 2 tbs chopped parsley. Taste and adjust seasoning with salt and pepper.
- 7
Finish fish in sauce
Return fillets to the pan briefly (30 seconds to 1 minute) spooning sauce over them to warm and glaze. This melds flavors and ensures even temperature.
Serving & Garnish
- 8
- 9