Flaked Fish Recipe

Prepare fish

Pat the fillets dry with paper towels. Check for any remaining bones and remove with fish bone tweezers if needed. Cut thicker fillets into even pieces about 1-inch thick so they cook evenly.

Season both sides of the fillets with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and the lemon zest. Rub 1 tbsp lemon juice and the minced garlic over the fillets; let sit while you prepare the pan (5–10 minutes).

Sauté aromatics

Heat a large nonstick or stainless-steel skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter foams, add the finely chopped shallot (or onion) and sauté until translucent, about 2–3 minutes. Stir in half of the chopped parsley and the optional dill for 30 seconds to release their aroma.

Cook fish

Push the shallots to the side and add the seasoned fillets to the pan, presentation side down first if relevant. Cook without moving for 3–4 minutes until the underside is golden and the edges are opaque. Gently flip each fillet and add the remaining 1 tbsp butter to the pan. Reduce heat to medium-low and spoon melting butter over the fillets (basting) as they finish cooking for another 2–4 minutes, until the fish reaches an internal temperature of 130–135°F (54–57°C) and flakes easily with a fork.

If using a thicker fillet, cover the pan for 1–2 minutes to help through-cooking, then uncover and baste again to finish.

Make quick pan sauce

Remove the cooked fillets to a warm plate and tent with foil to rest for 2 minutes. With the pan still over medium heat, add 2 tbsp white wine or broth to deglaze, scraping up browned bits. Stir in the remaining butter (if any), capers (if using), and toasted breadcrumbs for a slight crunch. Cook 1 minute until slightly reduced. Taste and adjust seasoning with salt and pepper.

Flake and combine (if serving flaked)

If you want the dish specifically flaked: use two forks to gently break the rested fillets into large flakes in the pan or on the plate, then return flakes to the pan with the pan sauce and toss gently to coat. Stir in the remaining chopped parsley and a squeeze of lemon juice to brighten.

Serve immediately with lemon wedges on the side. Sprinkle extra parsley and a pinch of black pepper. Suggested accompaniments: steamed vegetables, roasted potatoes, or a green salad.