Dinner Tonight: Pan-Seared Fish with Buttery Herbs

Name: Dinner Tonight: Pan-Seared Fish with Buttery Herbs
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 Tbsp canola oil; 2 teaspoons capers, rinsed, dried and chopped; 2 fillets skin-on white fish fillets (like snapper or hake, about 3/4 pound); 59 milliliters chopped fresh basil; 59 milliliters chopped fresh parsley; 1 clove garlic, finely minced; 2 servings Kosher salt and freshly ground black pepper; 2 tablepsoons juice from 1 lemon; 2 teaspoons zest from 1 lemon; 2 Tbsps olive oil

One serving contains 301 calories, 1g of protein, and 33g of fat. This recipe serves 2. It is a good option if you're following a gluten free and pescatarian diet. If you have olive oil, basil, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Combine garlic, parsley, basil, capers, and lemon zest in small bowl with olive oil.

Ingredients you will need

Lemon Zest

Olive Oil

Parsley

Capers

Garlic

Basil

Equipment you will use

Bowl

Add lemon juice, salt, and pepper to taste. Stir well to combine and set aside while you cook the fish.

Ingredients you will need

Lemon Juice

Pepper

Fish

Salt

Dry fillets well and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat canola oil in saute pan or skillet large enough to hold the fillets comfortably over high heat, until almost smoking.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add fillets skin-side down and cook without moving until the skin is crisp and golden and easily releases from the pan, 3-5 minutes. Carefully flip the fillets over and cook for an additional 2-4 minutes, depending on the thickness of fillets (center of fillet should register 140°F on instant read thermometer).

Equipment you will use

Kitchen Thermometer

Frying Pan

When fish is a minute away from being finished, add butter to pan. Allow to melt and begin to take on golden color, then add herb mixture. Spoon juices over fish as it finishes cooking.

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Serve fillets with more pan juices spooned on top.

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

2Tbsps

butter 1Tbsp

canola oil 2teaspoons

capers, rinsed, dried and chopped 2fillets

skin-on white fish fillets (like snapper or hake, about 3/4 pound)59milliliters

chopped fresh basil 59milliliters

chopped fresh parsley 1clove

garlic, finely minced 2servings

Kosher salt and freshly ground black pepper 2

tablepsoons juice from 1 lemon 2teaspoons

zest from 1 lemon 2Tbsps

olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.