Description

Crispy on the outside, tender and juicy inside — this seared fish recipe delivers restaurant-quality texture and flavor with minimal effort. A touch of lemon and butter elevates it, while a quick sear locks in moisture for flaky perfection every time.

Ingredients

Scale

1 lb fresh white fish fillets (cod, halibut, or sea bass work best; thaw frozen fillets overnight for optimal texture)
2 tbsp high-smoke-point oil (avocado or grapeseed oil adds richness; olive oil works in a pinch)
1 tsp sea salt (flaky Maldon salt elevates the crunch)
1/2 tsp cracked black pepper
1 lemon (zested and sliced for serving)
2 tbsp unsalted butter (optional, but it adds a luxurious finish)

Instructions

Pat fish fillets dry with paper towels to ensure even searing.
Season both sides with sea salt, cracked pepper, and lemon zest.
Heat oil in a large skillet over medium-high heat until shimmering.
Carefully place fish fillets in the skillet, skin-side down if using. Sear undisturbed for 2–4 minutes.
Flip gently and cook another 2–3 minutes until the fish is opaque and flakes easily with a fork.
Add butter during the last minute of cooking, spooning it over the fillets for added richness.
Serve hot with lemon slices on the side.

Notes

Substitutions: Swap butter for ghee if dairy-free, or use skin-on fillets for extra crispiness. For the crispiest finish, ensure your pan is hot and avoid overcrowding.

Prep Time: PT10M
Cook Time: PT8M
Category: Main Course
Method: Pan Seared
Cuisine: American

Nutrition

Serving Size: 1 fillet
Calories: 290
Sugar: 0g
Sodium: 400mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 28g
Cholesterol: 85mg

Keywords: seared fish, flaky fish fillet, easy fish recipe, crispy skin fish