How to Pan Sear a Fish
October 12, 2026
About this Recipe
Ingredients
- 4 skin-on fish fillets (such as red snapper, black bass)
- Kosher salt
- Fresh ground black pepper
- 3 tablespoons all-purpose oil, divided
Instructions
- Heat a large, dry skillet over medium-high for 5 minutes. Add 2 tablespoons of oil and swirl the pan. It should shimmer right away. While the skillet heats, pat dry the fish fillets with a paper towel. Season with salt and pepper.
- Having a flexible fish spatula ready, working in batches, gently lay one fish fillet in the skillet, skin side down, and immediately use the spatula to press the fish skin into the hot skillet. The flesh will seize for a moment, and after about 40 seconds, the fish will relax. Add the second fish fillet and repeat. Cook the fish, occasionally using the spatula to press down, until the bottom is deep golden brown, most of the flesh is opaque except for the top, 4-5 minutes. Flip the fish and cook until the fish is cooked through and the flesh is opaque. Remove to a plate, skin-side up. Add the remaining one tablespoon oil to the skillet and repeat with the remaining fish.
Serving options: serve seared fish with beurre blanc, or as a side to Calamansi Pasta, alongside a rice bowl or salad.
