Here’s a straightforward and delicious recipe for Pan-Seared Fish Fillets — golden, crispy skin (if using skin-on) and tender, flaky fish. This method works great for white fish like cod, tilapia, snapper, halibut, trout, or even salmon.
🎣 Pan-Seared Fish Fillets
🕒 Total Time: 15–20 minutes
🍽️ Serves: 2–4
Ingredients
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2–4 fish fillets (about 5–6 oz each), skin-on or skinless
(e.g. cod, snapper, halibut, tilapia, trout, or salmon) -
Salt and black pepper, to taste
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½ tsp garlic powder or paprika (optional, for extra flavor)
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2–3 tbsp all-purpose flour (optional, for a light crust)
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1–2 tbsp olive oil or a mix of oil and butter
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1 tbsp butter (optional, for basting)
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Lemon wedges, for serving
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Fresh herbs (parsley, dill, or thyme), optional for garnish
Instructions
1. Prep the Fish
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Pat fillets very dry with paper towels (this helps get a crisp sear).
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Season both sides with salt, pepper, and any optional seasoning (like paprika or garlic powder).
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Lightly dredge in flour if desired for a golden crust (shake off excess).
2. Heat the Pan
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Heat oil in a nonstick or stainless-steel skillet over medium-high heat until shimmering.
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For skin-on fish: Place skin side down first.
3. Sear the Fish
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Add fillets to the pan, presentation-side down (or skin-side down).
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Don’t move the fish — let it sear undisturbed for 3–4 minutes or until golden and naturally releases from the pan.
4. Flip & Finish
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Gently flip and cook the other side for 2–4 minutes, depending on thickness.
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Add a tablespoon of butter during the last minute and baste the fish (optional but flavorful).
5. Check for Doneness
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Fish is done when opaque and flakes easily with a fork (internal temp should reach 135–140°F, then rest).
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Remove from heat and let rest for 1–2 minutes.
🍋 To Serve
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Squeeze fresh lemon over the fillets.
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Garnish with chopped herbs.
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Serve with:
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Steamed or roasted veggies
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Rice, potatoes, or a salad
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Tartar sauce or garlic herb butter
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✅ Tips & Variations
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Crispy skin trick: Press the fish down gently with a spatula for the first 30 seconds to prevent curling.
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Delicate fish like tilapia: Flip carefully and use less oil — they cook quickly!
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Add flavor: Try a quick pan sauce with white wine, lemon juice, capers, and butter after removing the fish.