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Name: How To Cook Fish on the Stovetop
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 6- to 8-ounce white fish fillet per person such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper; Salt; Pepper; 2 tablespoons olive oil or butter; To serve: lemon wedges minced herbs, capers, etc.

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INGREDIENTS

1 6- to 8-ounce white fish fillet per person ; such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper
Salt
Pepper
2 tablespoons olive oil or butter
To serve: lemon wedges ; minced herbs, capers, etc.

INSTRUCTIONS

Pat the fish dry: Use a paper towel to pat the fish dry on both sides.

Sprinkle with salt and pepper: Sprinkle the top of the fish generously with salt and pepper.

Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan.

Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan.

Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)

Season the other side of the fish: While the first side cooks, season the other side with salt and pepper.

Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.

Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flaky after cooking; don't worry if it flakes apart a bit as you serve it.

NOTES

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How To Cook Fish on the Stovetop

1 6- to 8-ounce white fish fillet per person such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper
 Salt
 Pepper
2 tablespoons olive oil or butter
 To serve: lemon wedges minced herbs, capers, etc.

Pat the fish dry: Use a paper towel to pat the fish dry on both sides.
Sprinkle with salt and pepper: Sprinkle the top of the fish generously with salt and pepper.
Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan.
Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan.
Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)
Season the other side of the fish: While the first side cooks, season the other side with salt and pepper.
Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.
Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flaky after cooking; don't worry if it flakes apart a bit as you serve it.

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Nutrition

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Serving Size: 1 (27g)
Recipe Makes: 1

Calories: 239
Calories from Fat: 239 (100%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 3.2mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 239

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