PAN COOKING FISH RECIPES

Steps:

• Whisk together vinegar, shallot, honey, mustard, ¼ cup plus 2 tablespoons of the olive oil, and 1 teaspoon of the salt in a medium bowl. Reserve ? cup dressing. Add English and sugar snap peas, radishes, onion, and lemon zest to shallot mixture in bowl; toss to coat. Let stand at room temperature until ready to use.
• Pat fish fillets dry with a paper towel; season with pepper and remaining ¾ teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add fillets to skillet. Cook, undisturbed, until a light golden crust appears on outside, about 4 minutes. Turn fillets over; cook until fish is opaque throughout, about 2 minutes. Remove from skillet; place on a plate lined with paper towels. 
• Using a slotted spoon, divide pea mixture among 4 plates. Top each plate with 1 fillet; spoon reserved dressing evenly over fish and pea mixture. Serve with lemon wedges.

Steps:

• Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
• Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness. (The thicker the fillet the lower the heat.) If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch. Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter.
• Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.