Pan searing is one of our favorites ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy inside that produces the most delicious pan seared fish every time!
4(6 ounce) fish filetshalibut, sea bass, cod, tilapia, sole
2tablespoonsolive oil
1lemon, juiced (about 1/4 cup)
Fish Seasoning Mix
1/2teaspoondried dill
1/2teaspoonlemon pepper
1/4teaspoondried basil
1/4teaspoondried oregano
1/4teaspoononion powder
1/4teaspoongarlic powder
Instructions
Use a sharp knife to trim the fish of any undesired skin. Most fish can be eaten with the skin on. This is a matter of personal preference. If you choose to cook your fish with the skin on, sear the skin side first.
Season both sides of each fillet with your desired seasonings or immerse in a marinade for up to 15 minutes.
Heat a heavy skillet over high heat. Once heated, add in olive oil and let heat briefly until shimmering, about 1 minute.
Lay fillets carefully into the hot oil. Cook the fish 2/3 of the way through. Once fish is 2/3 of the way through cooking time, flip and continue cooking until done.
Check fish to see if it is cooked through. Actual cooking time will depend on how thick the fillet is. The fish should no longer be translucent and should flake easily with a fork. If it needs additional time, lower the heat to medium and continue cooking until done. Drizzle lemon juice over finished fish.