HOW TO COOK FISH FILLET IN OVEN RECIPES

HOW TO COOK FISH ON THE STOVETOP - KITCHN

How To Cook Fish on the Stovetop - Kitchn image

Provided by Emma Christensen

Categories Main dish Dinner

Total Time 0S

Number Of Ingredients 5

Ingredients

1 6- to 8-ounce white fish fillet per person, such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper
Salt
Pepper
2 tablespoons olive oil or butter
To serve: lemon wedges, minced herbs, capers, etc.

Steps:

Pat the fish dry: Use a paper towel to pat the fish dry on both sides.
Sprinkle with salt and pepper: Sprinkle the top of the fish generously with salt and pepper.
Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan.
Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan.
Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)
Season the other side of the fish: While the first side cooks, season the other side with salt and pepper.
Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.
Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flaky after cooking; don't worry if it flakes apart a bit as you serve it.

Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.2 g, SugarContent 0.0 g, ServingSize Serves 2, ProteinContent 16.2 g, FatContent 14.0 g, Calories 193 cal, SodiumContent 262.9 mg, FiberContent 0.1 g, CholesterolContent 0 mg

HOW TO COOK FISH ON THE STOVETOP - KITCHN

How To Cook Fish on the Stovetop - Kitchn image

Provided by Emma Christensen

Categories Main dish Dinner

Total Time 0S

Number Of Ingredients 5

Ingredients

1 6- to 8-ounce white fish fillet per person, such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper
Salt
Pepper
2 tablespoons olive oil or butter
To serve: lemon wedges, minced herbs, capers, etc.

Steps:

Pat the fish dry: Use a paper towel to pat the fish dry on both sides.
Sprinkle with salt and pepper: Sprinkle the top of the fish generously with salt and pepper.
Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan.
Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan.
Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)
Season the other side of the fish: While the first side cooks, season the other side with salt and pepper.
Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.
Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flaky after cooking; don't worry if it flakes apart a bit as you serve it.

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