EASY PAN-ROASTED FISH FILLETS WITH LEMON AND THYME
A simple way to cook pan-roasted fish fillets that are flavorful, moist and delicious.
Provided by Marilena Leavitt
Categories Easy Main Course
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Take the fish fillets out of the refrigerator and pat them dry with a paper towel. Season both sides generously with salt and pepper. (I used haddock for this recipe, but you can use any delicate white fish such as cod, striped bass, or snapper).
- Place a sturdy, 10-inch, nonstick skillet over high heat. When the skillet is hot, carefully add the olive oil. If your fillets have the skin still on them, place them skin-side down, making sure to layer them away from your body so you do not get splattered with the hot oil. Add the slices of lemon. Using a fish spatula, gently press down the fillets for about 20 seconds, or so, to prevent curling. If your fillets are skinless, ignore this step.
- Lower the heat to medium and sauté the fillets until you see some color around the edges. Depending on the thickness of the fish, it will take about 2 to 3 minutes to get to this stage. With a fish spatula, flip over the fillets the lemon slices. Next, add the fresh thyme to the skillet. Wait a few seconds and tilt the skillet slightly, using a spoon to baste the fish with the thyme-flavored olive oil. (If you want a richer flavor, add a tablespoon of butter to the pan along with the thyme.) Continue basting until the fillets have a nice color and are cooked through, about 1 more minute.
- Place the lemon slices on the fillets and serve immediately with your favorite summer salad and a glass of dry white or rosé wine.
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