Wheatless Wednesday: Skillet-Roasted Fish Fillets

This recipe from America's Test Kitchen is just about the easiest fish dish you'll ever come across. It's best with halibut, cod, sea bass, or red snapper, and it's especially delicious when served with a salsa, as pictures.

Photo courtesy America's Test KitchenSkillet-Roasted Fish Fillets
Serves 4
4 skinless white fish fillets, 1 to 1 1/2 inches thick (about 6 to 8 ounces each)
Kosher salt and ground black pepper
1/2 teaspoon sugar
1 tablespoon vegetable oil
Lemon wedges

Adjust oven rack to middle position and heat oven to 425 degrees. Dry fish thoroughly with paper towels and season with salt and pepper. Sprinkle very light dusting of sugar (about 1/8 teaspoon) evenly over 1 side of each fillet. Heat oil in large ovensafe nonstick skillet over high heat until smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 1½ minutes. Using 2 spatulas, flip fillets and transfer skillet to oven. Roast fillets until centers are just opaque and register 135 degrees on instant-read thermometer, 7 to 10 minutes. Immediately transfer to serving plates and serve with lemon wedges.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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