Pan-Roasted Fish Fillets With Herb Butter
Recipe Date:
September 1, 2024
Serving Size:
2
Cook Time:
00:08:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 fish fillets ( 5 oz) and 1/2 - 1 in thick - black bass, haddock, fluke, snapper, salmon
- Salt and pepper to taste
- 3 tbsps grapeseed or canola oil
- 2 tbsps unsalted butter
- 2 sprigs fresh thyme, tarragon, chives or other herb
- 2 tbsps chopped flat-leaf parsley (optional)
- lemon wedges
Directions
Tasting notes: Fish and Riesling always go together especially when you are using fresh herbs, the herbs are a beautiful compliment to the Riesling.
Serena's tips: Don't add more herbs, it will overwhelm the fish. We used thyme and left the parsley off. In step two, high heat is definitely needed.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017360-pan-roasted-fish-fillets-with-herb-butter
Recipe courtesy of Mark Usewicz and adapted by Julia Moskin for the New York Times. Photo courtesy of Melina Hammer.
