Ingredients
Equipment
Method
Instructions
- Start by patting your white fish fillets dry with paper towels. This helps to ensure a nice sear when you cook them. Season both sides of the fillets with salt and pepper.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers, indicating it's ready for cooking.
- Carefully place the fish fillets in the skillet, skin side down if applicable. Cook for about 3-4 minutes without moving them to allow for a lovely golden crust to form.
- Once the fillets are nicely browned, squeeze the juice of one lemon half over the fish. Then, flip the fillets gently using a spatula and allow them to cook for an additional 3-4 minutes on the other side.
- Drizzle the remaining tablespoon of olive oil over the fish as it finishes cooking. The oil will help to keep the fish moist and add flavor.
- Once the fish is cooked through and flakes easily with a fork, remove it from the skillet. Transfer the fillets to a serving platter and garnish with lemon wedges. Serve immediately for the best flavor and presentation.
Notes
- For added flavor, try incorporating fresh herbs like dill or parsley before serving.
- Pair the fish with seasonal vegetables such as asparagus or a fresh salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.