Pan-Seared White Fish with Creamy Parmesan Garlic Sauce
Mild white fish fillets are seared until golden and then bathed in a rich sauce of cream, garlic and Parmesan, brightened with lemon and Dijon. The whole dish comes together in one skillet in about 20 minutes. Serve it with steamed vegetables, rice or mashed potatoes.
Preparation Steps
Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the fish and cook for 3 to 4 minutes per side, depending on thickness, until golden and the flesh flakes easily and reaches 145°F (63°C). Move to a plate.
Lower the heat to medium and melt the butter in the same skillet. Add the garlic and stir for about 1 minute, until fragrant but not browned.
Stir in the cream, Parmesan and Dijon mustard. Simmer gently for 2 to 3 minutes, stirring, until the sauce thickens slightly.
Remove from the heat briefly, stir in the lemon juice and season the sauce with salt and pepper.
Return the fish to the skillet and spoon the sauce over it. Warm for about 1 minute over low heat.
Sprinkle with parsley and serve hot with your choice of sides.
Tips & Variations
- Dry fish and a properly hot pan are key to a golden crust; do not move the fillets until they release easily.
- Stir a handful of baby spinach or a spoonful of capers into the sauce, or use salmon fillets instead of white fish.
- Refrigerate leftovers for up to 2 days and reheat gently over low heat until steaming hot.
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