Pan-Seared Fish Fillet

Here’s a simple, foolproof Pan-Seared Fish Fillet recipe 🐟
Crispy outside, tender inside—great for beginners.

Pan-Seared Fish Fillet

Best fish to use

• Tilapia
• Cod
• Haddock
• Salmon
• Sea bass

Ingredients

• 2 fish fillets (about 5–6 oz each)
• Salt and black pepper
• 1–2 tbsp olive oil or butter
• 1 tsp garlic powder or minced garlic (optional)
• Lemon wedges
• Optional herbs: parsley, thyme, or dill

Instructions

1. Pat fish dry
   This helps it sear instead of steam.
2. Season
   Sprinkle both sides with salt, pepper, and garlic (if using).
3. Heat the pan
   Heat oil or butter in a non-stick or cast-iron skillet over medium-high heat.
4. Sear the fish
   Place fish in the pan (skin-side down if it has skin).
   Cook 3–4 minutes without moving until golden.
5. Flip carefully
   Cook another 2–3 minutes until fish flakes easily with a fork.
6. Finish & serve
   Squeeze fresh lemon on top and sprinkle with herbs.

Tips for Success

• Don’t overcrowd the pan.
• If fish sticks, it’s not ready to flip yet.
• For extra flavor, add a little butter and spoon it over the fish at the end.

Want a crispy skin version, lemon-butter sauce, or oven-finished method?