Sear and Simmer Fish

Sear and Simmer Fish

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Category: Main Course

Cuisine: European

Yield: 2

Sear and Simmer Fish


  • 260 g Fish
  • Garlic
  • Basil
  • Salt
  • Pepper
  • 1 to 2 tbs of olive or canola oil
  • 2 to 4 tbs of liquid vegetable or chicken broth, wine, water


  • Heat a non-stick pan (ideally large enough to fit all fillets – if you don’t have one that big, you can add the fish – step 2 – in batches) over medium high heat
  • Add oil. Once oil is warm enough (you can tell it’s hot enough if it starts to separate, or if you tip the pan, you can see the oil start to striate), add the fish, presentation side down first
  • Sear for 2 to 3 minutes before flipping over
  • Sear for another 2 minutes and add enough liquid to shallowly cover the bottom of the pan; cover with a lid and lower the heat to maintain a simmer
  • Remove the fish from heat when it’s firm to touch (but not tough!). Leaving it in the hot pan may overcook the fish, so it’s better to let it rest elsewhere. It will continue to cook for a bit longer (aka carryover / residual cooking)
  • Serve with a bit of acid or a delicious salsa verde


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