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Ingredients
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Main
Seasonal Setup (vegetables & garnish)
Pan Sauce
Seasoning / To taste
Method
Main
- 1
Prepare fish
Pat the fish fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust each fillet on both sides with the tablespoon of flour, shaking off excess.
- 2
Sauté fish
Heat a large sauté pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil. When the oil is shimmering (but not smoking), add the fillets presentation-side down (skin-side down if fish has skin). Cook undisturbed for 2–3 minutes, until a golden crust forms. Flip carefully and add 1 tablespoon butter and remaining 1 tablespoon olive oil around the fillets. Cook another 1.5–3 minutes depending on thickness, spooning pan juices over the fish, until the fish is opaque and flakes easily. Transfer fillets to a warm plate and tent loosely with foil.
Seasonal Setup (vegetables & garnish)
- 3
Blanch and finish vegetables
If asparagus and peas are raw, bring a pot of salted water to a boil. Blanch asparagus for 1–2 minutes (depending on thickness) and peas for 1 minute. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. In the same sauté pan (wipe out if necessary), add 1 tablespoon olive oil over medium heat. Add blanched asparagus and cherry tomatoes. Sauté 1–2 minutes until tomatoes soften and asparagus is heated through. Add peas and capers and cook 30 seconds to 1 minute. Season with a pinch of salt, a few grinds of pepper, and half the lemon zest. Toss in chopped parsley.
- 4
Plate seasonal setup
Arrange a bed of the sautéed vegetables on each plate or family platter. Place a fish fillet on top of each bed. Spoon pan sauce (below) around the fish and vegetables. Finish with remaining lemon zest and a small squeeze of lemon juice to brighten.
Pan Sauce
- 5
Deglaze and finish sauce
After removing the fish, keep the sauté pan over medium heat. If pan is very dry, add 1 tablespoon white wine or stock and scrape up browned bits (fond) with a wooden spoon. Add 60 ml stock and the tablespoon of lemon juice. Bring to a gentle simmer and reduce by about one-third, 2–3 minutes. Swirl in the cold cubed butter a little at a time to emulsify and slightly thicken the sauce. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.