Pan seared fish is versatile and can be served in many ways depending on your tastes and preferences. It pairs well with a fresh salad, roasted vegetables or a side of rice or quinoa. You can also experiment with different sauces or marinades to add more flavour to your dish.
Pan Seared FishCourse: MainDifficulty: Easy
These 2 methods of cooking fish are versatile and can but served with any sauce or side.
Wild caught fish
- Poached fish
- Just drop it in salted boiling water and serve once the fish is flaky and comes apart easily with a fork.
- Pan seared fish
- Start by adding cooking fat to a hot pan, then add the fish, skin side down.
Skin is important when pan-searing because it goes crispy and locks moisture into the rest of the fish.
- After the skin side is nice and crispy, give the fish a flip, if the fillet is roughly the same thickness all over just wait until this side is nicely browned and you will be ready to serve.
- If your fillet is thicker and has an even thickness, after searing and sealing the outside, you can add it to the oven and bake until tender.