I remember the first time I tried to make a simple pan seared fish for a weeknight dinner, standing in my small kitchen with a skillet that smoked a little and a fillet that somehow stuck the first time, and that gentle persistence turned into a reliable Fish Fillet Recipe that now comes out golden and flaky whenever I want a low-fuss, healthy meal for two or four.
Why You’ll Love It
This recipe is built for beginners who want dependable results without fuss, it cooks fast, cleans up easily, and gives you a flaky, well seasoned fillet that feels a little special even on a weekday, perfect for family dinners, quick date nights, or when you need a simple protein to toss into salads or bowls.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 4 fish fillets (cod, tilapia, or haddock), about 120 g each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 400 g baby potatoes, halved
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Season the fish fillets on both sides with salt, pepper, and paprika and set them on a plate for a few minutes while you preheat.
- Toss the halved baby potatoes with 1 tablespoon olive oil, rosemary, a pinch of salt and pepper, spread on a baking sheet and roast at 200 C for 20 minutes or until tender and golden.
- Heat a large nonstick or stainless skillet over medium high heat, add 1 tablespoon olive oil, and when it shimmers add the fish fillets skin side down if they have skin, pressing gently for 20 seconds to keep contact.
- Cook fillets 3 to 4 minutes without moving them until the edges are opaque and a crust forms, flip carefully and add butter and sliced garlic to the pan.
- Spoon the melted butter and garlic over the fish for another 2 to 3 minutes until the fish flakes easily with a fork and registers 60 to 63 C in the thickest part.
- Remove the fish to a warm plate, squeeze lemon juice and sprinkle lemon zest over the fillets, spoon any pan butter and garlic over the top and garnish with chopped parsley.
- Serve the fish with the roasted baby potatoes and an extra lemon wedge.
Recipe Variations
- Lemon Herb Crust: Mix panko with lemon zest and chopped parsley, press lightly onto the fillets before searing for a crunchy finish.
- Spicy Paprika: Increase paprika to 1 teaspoon smoked paprika and add 1/4 teaspoon cayenne for a smoky heat.
- Lightly Baked: For a gentler method, bake seasoned fillets at 200 C for 10 to 12 minutes, finishing with a pat of butter and lemon.
- Mediterranean: Swap rosemary for oregano, add halved cherry tomatoes to the roasting pan, and finish with a drizzle of extra virgin olive oil.
Make Ahead: You can roast the baby potatoes up to 24 hours ahead and reheat in a hot oven for 8 to 10 minutes, and you can mix the dry seasoning for the fish in advance and store it in a small container for up to 3 days, but cook the fillets just before serving for best texture.
Frequently Asked Questions
Can I use frozen fillets for this recipe
Yes you can, just thaw them completely in the fridge overnight and pat dry before seasoning to avoid excess water in the pan
What is the best oil to sear the fish
Use an oil with a high smoke point like olive oil or grapeseed oil and finish with a small knob of butter for flavor
How do I know when the fish is done
The fish is done when it flakes easily with a fork and is opaque through the center, an internal temperature of 60 to 63 C is a good guideline
Can I make this gluten free
This recipe is already gluten free when you skip any panko or breadcrumb crusts and use gluten free sides
Fish Fillet Recipe
This recipe is built for beginners who want dependable results without fuss, it cooks fast, cleans up easily, and gives you a flaky, well seasoned fillet that feels a little special even on a weekday, perfect for family dinners, quick date nights, or when you need a simple protein to toss into salads or bowls.
Ingredients
- 4 fish fillets (cod, tilapia, or haddock), about 120 g each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 400 g baby potatoes, halved
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Season the fish fillets on both sides with salt, pepper, and paprika and set them on a plate for a few minutes while you preheat.
- Toss the halved baby potatoes with 1 tablespoon olive oil, rosemary, a pinch of salt and pepper, spread on a baking sheet and roast at 200 C for 20 minutes or until tender and golden.
- Heat a large nonstick or stainless skillet over medium high heat, add 1 tablespoon olive oil, and when it shimmers add the fish fillets skin side down if they have skin, pressing gently for 20 seconds to keep contact.
- Cook fillets 3 to 4 minutes without moving them until the edges are opaque and a crust forms, flip carefully and add butter and sliced garlic to the pan.
- Spoon the melted butter and garlic over the fish for another 2 to 3 minutes until the fish flakes easily with a fork and registers 60 to 63 C in the thickest part.
- Remove the fish to a warm plate, squeeze lemon juice and sprinkle lemon zest over the fillets, spoon any pan butter and garlic over the top and garnish with chopped parsley.
- Serve the fish with the roasted baby potatoes and an extra lemon wedge.
Conclusion
Cooking fish as a beginner can feel a little intimidating but this Fish Fillet Recipe is designed to be forgiving and encouraging, it teaches a few simple tricks to get a crisp exterior and flaky interior while staying flexible for different fish types and tastes, so give it a try on a calm evening, trust your pan, and know that small adjustments like heat and timing will help you build confidence and make this a regular, comforting dinner in your home.
