Craving a restaurant-quality seafood dish that's surprisingly simple to make? Prepare to transform your dinner routine with these mouthwatering Lemon and Shallot Sauteed Fish Fillets! In just 25 minutes, you'll create a bright, zesty meal that looks like it came straight from a gourmet kitchen but can be effortlessly prepared in your own home. This recipe promises tender, perfectly seared fish with a tantalizing sauce that will have your family and guests begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 fish fillets
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 2 lemons, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 4 fish fillets, 2 tablespoons of olive oil, 1 shallot (thinly sliced), the juice of 2 lemons, salt, and pepper to taste. Also, have fresh parsley ready for garnish.
- Pat the fish fillets dry with a paper towel to remove excess moisture. This will help achieve a nice sear. Season both sides of the fillets generously with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to become hot but not smoking.
- Once the oil is hot, carefully place the seasoned fish fillets in the skillet. Cook for about 3-4 minutes on one side without moving them, until they are golden brown and crispy.
- Using a spatula, gently flip the fillets over and cook for an additional 3-4 minutes on the other side, or until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and transfer them to a plate. Cover loosely with foil to keep warm.
- In the same skillet, add the thinly sliced shallot. Sauté the shallots for about 2-3 minutes, or until they become translucent and fragrant.
- Add the juice of 2 lemons to the skillet, scraping up any browned bits from the bottom of the pan. Allow the lemon juice to simmer for about 1-2 minutes, letting it reduce slightly and intensifying the flavor.
- Return the cooked fish fillets to the skillet, gently spooning the lemon and shallot sauce over them. Cook for an additional minute to warm the fish through and meld the flavors.
- Remove the skillet from heat. Taste the sauce and adjust seasoning with more salt and pepper if needed.
- To serve, place the fish fillets on plates, drizzling the lemon and shallot sauce over the top. Garnish with freshly chopped parsley for a burst of color and flavor.
- Enjoy your Lemon and Shallot Sauteed Fish Fillets with a side of your choice, such as steamed vegetables or a light salad.
Tips
- Always pat your fish fillets completely dry before cooking to ensure a crispy, golden-brown sear. Moisture is the enemy of a perfect crust!
- Use a non-stick or well-seasoned cast-iron skillet for the best results. This helps prevent the delicate fish from sticking and breaking apart.
- Don't overcrowd the pan - cook the fish in batches if necessary to maintain high heat and achieve that beautiful golden color.
- Choose fresh, high-quality fish fillets like cod, halibut, or sea bass for the best flavor and texture.
- The key to perfectly cooked fish is watching the color change and using the "flake test" - when the fish easily flakes with a fork, it's done.
- Fresh lemon juice is crucial for this recipe. Avoid bottled lemon juice for the brightest, most vibrant flavor.
- Serve immediately after cooking to enjoy the fish at its most tender and the sauce at its most flavorful.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 4g
Protein: 22g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 60mg
