This pan-seared white fish is a simple yet elegant dish that delivers crisp skin, tender flakes, and a rich lemon butter finish. It comes together quickly in one pan, making it ideal for both busy weeknights and special dinners when you want something impressive without being complicated.
Why You’ll Love This Recipe
This recipe gives you restaurant-style results at home with minimal effort. The high-heat sear creates beautifully golden, crispy skin while keeping the fish moist inside. It works with many types of mild white fish, so you can choose what’s freshest or most affordable. The lemon butter sauce is light, flavorful, and made right in the pan, meaning less cleanup and more flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 white fish fillets, 6 to 8 ounces each, boneless and skin-on (such as cod, halibut, snapper, bass, or tilapia)
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 tablespoons canola oil or grapeseed oil
3 tablespoons unsalted butter
½ medium lemon, juiced (about 1½ tablespoons juice)
2 teaspoons nonpareil capers, drained
2 tablespoons mixed fresh herbs, finely chopped (chives, parsley, and tarragon work well)
Lemon wedges, for serving
Directions
Pat the fish fillets completely dry with paper towels. Season both sides evenly with salt and black pepper.
Heat a large skillet over medium-high heat. Once hot, add the oil and allow it to heat until shimmering.
Place the fish fillets in the pan skin-side down. Gently press them with a spatula for a few seconds so the skin stays flat. Cook without moving until the skin is golden and releases easily from the pan, about 3 minutes.
Carefully flip the fish. Add the butter, lemon juice, and capers to the pan. Tilt the pan slightly so the butter pools on one side, then spoon the melted butter over the fish to baste it.
Continue cooking until the fish is opaque and flakes easily, about 1 additional minute.
Remove from the heat, sprinkle with chopped herbs, and serve immediately with lemon wedges on the side.
For a crispy breadcrumb coating, dip the fish in a mixture of ½ cup milk and 1 large egg, then coat with 1 cup plain breadcrumbs seasoned with salt and pepper before searing.
For a curry butter version, mix 1 teaspoon curry powder into the softened butter and use it in place of plain butter, omitting the lemon juice.
For a fresh topping, serve the fish with confit tomatoes spooned over the top just before serving.
For an aromatic twist, finish the fish with gently sizzled scallions and garlic cooked briefly in hot vegetable oil.
Storage/Reheating
Pan-seared fish is best enjoyed immediately. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small amount of butter or oil to prevent drying out. Avoid microwaving, as it can make the fish rubbery and soften the crispy skin.
FAQs
What type of fish works best for pan-searing?
Firm, mild white fish like cod, halibut, snapper, bass, or tilapia hold their shape well and sear beautifully.
Can I use skinless fish fillets?
Yes, skinless fillets work, but you’ll miss out on the crispy skin. Reduce cooking time slightly to avoid overcooking.
Why is my fish sticking to the pan?
The pan may not be hot enough or the fish isn’t ready to release. Let it cook a bit longer without moving it.
Should I use a nonstick or stainless steel pan?
Both work well. Stainless steel gives a great sear, while nonstick helps prevent sticking if you’re less experienced.
Can I use olive oil instead of canola oil?
It’s better to use a neutral oil with a higher smoke point, as olive oil can burn at high heat.
How do I know when the fish is fully cooked?
The fish should be opaque and flake easily with a fork.
Can I make this recipe dairy-free?
Yes, substitute the butter with a dairy-free alternative or additional oil.
Is this recipe suitable for beginners?
Absolutely. It’s straightforward, quick, and a great way to learn proper fish searing.
Can I add garlic to the butter sauce?
Yes, add 1 small clove of finely minced garlic when you add the butter, being careful not to burn it.
What should I serve with pan-seared white fish?
Rice, roasted potatoes, quinoa, or simple sautéed vegetables all pair well with this dish.
Conclusion
Pan-seared white fish is a fast, flavorful, and versatile recipe that belongs in every home cook’s rotation. With crisp skin, tender flesh, and a bright lemon butter sauce, it proves that simple ingredients and proper technique can create an unforgettable meal. Whether you’re new to cooking fish or looking for a reliable go-to recipe, this dish delivers every time.
A quick and elegant pan-seared white fish recipe with crispy skin and tender, flaky meat, finished with a lemon butter caper sauce. Perfect for weeknight meals or special dinners.
Ingredients
2 white fish fillets (6–8 oz each), boneless and skin-on (e.g., cod, halibut, snapper, bass, or tilapia)
