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How to Cook Buttery Fish with Crispy Skin


  • fish spatula

  • frying pan

  • knife

  • cutting board


  • 2 fish fillets 6 oz each, black cod, halibut

  • 1 tsp sea salt or kosher salt

  • black pepper to taste

  • 2-3 tbsp neutral cooking oil avocado oil, grapeseed oil, vegetable oil, sunflower oil

  • 1 tbsp chopped parsley

  • 2 lemon wedges

  • 1 tbsp butter


  • Prepare fish - Gently pat both sides of the fish fillets dry with a paper towel. Then, season each side with sea salt or kosher salt and black pepper. Use your fingers to gently pat the seasoning into the fish. 2 fish fillets,1 tsp sea salt or kosher salt,black pepper to taste

  • Cook the fillets - Heat oil in a large skillet or braiser over medium-high heat. Once the pan gets hot, place the fish skin side down. Be sure the oil is hot before you add the fish. The oil should sizzle when you add the fish. Gently press down on the fish with a spatula or your knuckles for 10-20 seconds to prevent curling. Cook untouched for about 3-4 minutes. 2-3 tbsp neutral cooking oil,1 tbsp butter

  • Turn over the fillets - Once the side of the fish shows it is cooked about about two thirds of the way, use a fish spatula to carefully turn the fish over. Lower the heat to medium and cook the other side for an additional 3-4 minutes. The fish will be caramelized around the edges. Add about a tablespoon of butter to the pan and baste the fillets as the butter melts.

  • Serve and garnish - Serve the fish fillets immediately and garnish with chopped parsley and lemon wedges. 1 tbsp chopped parsley,2 lemon wedges

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