Community Recipe
from [CKSchirmeier]
Skillet-roasted White Fish

Skillet-roasted White Fish

Adapted from Cook's Illustrated, March 2010.

  • Yield: 4 servings


  • 4 whole(s) skinless white fish fillets 1 to 1 1/2" thick (about 6-8 oz each)
  • 1 pinch(s) kosher salt
  • 1 pinch(s) black pepper
  • 1/2 teaspoon(s) sugar
  • 1 tablespoon(s) grapeseed oil
  • 1/2 whole(s) lemon cut in wedges


1. Heat oven to 425. Dry fish thoroughly with paper towels and season with salt and pepper on both sides. Sprinkle a very light dusting of sugar (about 1/8 tsp per fillet) evenly over ONE side of each fillet.

2. Heat oil in a large ovensafe skillet over high heat, until smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 1 1/2 minutes.

3. Flip the fillets and transfer skillet to oven. Roast fillets until centers are just opaque (135 degrees on an instant-read thermometer); about 7-10 minutes (depending on thickness of fillet).

Serve with lemon wedges.

Go to full version of

Skillet-roasted White Fish recipe