Enjoy crispy pan-seared fish at home with this how-to guide by Chef Nicole Gaffney of ColeyCooks.com.

Coley's Key Takeaways

+ A well-seasoned cast iron skillet is highly recommended for the job.
+ Heat the pan on high and use a little olive oil.
+ If you're using a fish with skin, place the skin side down first.

Optional: pre-score the skin to prevent curling, but you can remedy this by gently pressing down on piece with a fish spatula.

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Lemon Herb & Caper Pan Sauce Recipe
Serves 2

Ingredients
5 tablespoons cold butter
2 teaspoons fresh thyme, roughly chopped
2 tablespoons capers, drained and rinsed
1 lemon, juiced

Instructions

1) After the removing the fish from the pan, reduce heat to medium.

2) Add butter to pan, allow it to melt. Then add thyme (stand back! They may pop!) and capers. Quickly stir for 15-20 seconds to mix.

3) Add lemon juice to sauce and turn off heat. Pour sauce over the fish and serve immediately.

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Check out our other helpful cooking how-to's:

How to Roast Fish Straight From the Freezer - [ Ссылка ]

How to Grill Fish Like a Pro - [ Ссылка ]

How to Shallow Fry Fish at Home - [ Ссылка ]

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Fill up on other great fish recipes and sustainable seafood knowledge at TheBetterFish.com

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