Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Trim any remaining bones or thin edges so they cook evenly.

Make marinade

In a shallow bowl or plate combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 2 tbs chopped parsley, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk or stir until combined.

Marinate

Place fillets in the bowl or on the plate and spoon the marinade over them to coat both sides. Let fish rest at room temperature for 10–15 minutes (or cover and refrigerate up to 30 minutes). Do not marinate longer than 30 minutes for delicate fish to avoid 'cooking' by the acid.

Heat pan

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tbs olive oil to the pan and swirl to coat. The oil should shimmer but not smoke.

Cook fish

Gently pat excess marinade from the fillets so they sear instead of steaming. Place fillets in the hot pan presentation-side down (skin-side down if skin-on). Cook without moving for 3–5 minutes, until a golden crust forms and the fish releases easily. Flip carefully with a spatula and cook the other side 2–4 minutes more until the internal temperature reaches about 60°C (140°F) and the fish flakes easily. Cooking time depends on thickness: for 1-inch thick fillets expect ~3–4 minutes per side.

Remove fish and rest

Transfer cooked fillets to a warm plate and loosely tent with foil to rest while you make the sauce, about 2 minutes.

Sauté shallot

Reduce heat to medium. Add 2 tbs butter to the same skillet. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned, scraping up any brown bits from the pan.

Deglaze

Add 1 tbs white wine (or chicken stock) to the pan to deglaze, stirring and scraping to loosen browned bits. Let the liquid reduce for 30–60 seconds.

Finish sauce

Stir in 1 tbs lemon juice, 1 tsp capers (if using), 1 tbs chopped parsley, and season with 1/4 tsp salt and 1/4 tsp pepper. Swirl in any remaining 1 tbs butter to slightly thicken and gloss the sauce. Taste and adjust seasoning.

Serve with sauce

Spoon the sauce over or alongside the fillets.

Plate the fish with lemon wedges and a scattering of microgreens or extra parsley. Squeeze lemon over fish just before eating.

Serve immediately with your choice of side (steamed vegetables, roasted potatoes, or a simple salad).