pan seared fish.

Ingredients:

  • 1 filet of fish, skin on.

  • lemon juice.

  • butter.

  • salt.

  • high-smoke point oil.

Equipment:

  • pan.

Yield:

  • 1 piece of cooked fish.

Execution:

  1. cure and dry.

  • Season the fish with salt, let sit in the fridge for 30 minutes.

  • Dab off any moisture using paper towel.

  • Let sit in the fridge on a tray lined with a wire rack overnight.

2. cook.

  • Set a pan over high heat, add a generous amount of oil, once wisps of smoke appear, place the fish skin side down.

  • Press the fish down your hands to keep the skin pressed against the pan.

  • Wait a few seconds for the pan to heat the skin before pressing. Press for a few seconds and stop when you no longer feel air bubbles popping underneath the skin.

  • After the skin is crisp and golden brown, turn the heat to low and add butter.

  • Once the butter is foaming and starting to brown, baste the fish for ~30 seconds.

  • Remove the fish from the pan and let rest for 1 minute before serving.

  • Add the juice of half a lemon to the pan and use that as a dressing for the fish.