Skillet-Roasted Fish Fillets
(from 226-2tone’s recipe box)
Serves 4
Thick white fish fillets with a meaty texture, like halibut, cod, sea bass, or red snapper, work best in this recipe. If your fillets happen to come with skin, follow the instructions on page 12 to remove it. Because most fish fillets differ in thickness, some pieces may finish cooking before others—be sure to immediately remove any fillet that reaches 135 degrees. Serve the fish with lemon wedges or a relish.
Source: America’s Test Kitchen (from RecipeThing user Bethany)
Categories: Fish and Seafood
Ingredients
- 4 skinless white fish fillets , 1 to 1 1/2 inches thick (about 6 to 8 ounces each) (see note)
- Kosher salt and ground black pepper
- 1/2 teaspoon sugar
- 1 tablespoon vegetable oil
- Lemon wedges
Directions
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Adjust oven rack to middle position and heat oven to 425 degrees. Dry fish thoroughly with paper towels and season with salt and pepper. Sprinkle very light dusting of sugar (about 1/8 teaspoon) evenly over 1 side of each fillet. Heat oil in large ovensafe nonstick skillet over high heat until smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 1½ minutes. Using 2 spatulas, flip fillets and transfer skillet to oven. Roast fillets until centers are just opaque and register 135 degrees on instant-read thermometer, 7 to 10 minutes. Immediately transfer to serving plates and serve with lemon wedges.