WebGently shake excess flour. In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish).
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WebHeat the oven to 200F. In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs. Heat a large skillet over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down.
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WebAdd the fish, skin side down, and cook for about 3 minutes per side or until golden brown. When the fish is cooked through, it will easily flake with a fork. Remove from the skillet and set aside. In the same skillet, add the remaining butter and garlic. Sauté the garlic for about 1 minute until fragrant.
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WebIn a wide, shallow bowl, spread flour in an even layer. Line a rimmed baking sheet with parchment paper. Season fish fillets all over with salt and pepper. Working with one piece of fish at a time, dredge fillets in flour, shaking off excess. Transfer to prepared baking sheet.
WebInstructions. Spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente. In the meantime, season the fish fillets with salt and pepper, then dredge in flour.
WebCombine flour, salt, and pepper in a shallow bowl and place each piece of fish into the flour. Turn to coat and then shake off any excess. Heat olive oil and 1 tablespoon of butter in a non stick pan over medium-high heat and cook the fish in batches for 4-5 minutes per side or until golden brown and cooked through.
WebPreheat oven to 325f and set a rack to the middle level. Trim any large cod fillets into approximately 6-8 inch long pieces. Pat the fillets dry and season both sides of all pieces with salt and pepper. Dredge the cod fillets in the flour and set aside on parchment paper. Save the flour for use later in the recipe.
WebPlace each cod fillet into the flour mixture one at a time, and "dredge" the fish in the flour to completely cover BOTH sides. Heat 2 Tablespoons butter (on medium heat) in a large non-stick skillet. When butter has melted and skillet is really hot, add the pieces of fish. Cook the fish for about 4 minutes.
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WebPat dry with paper towels and season well with salt on both sides. Set aside until ready to cook. Mix the melted butter into the flour until combined and set aside for the sauce. Add the eggs and milk to a shallow bowl, season with salt and pepper, and beat with a whisk or fork until well blended.
WebMake the sauce: To the same preheated pan add the garlic and cook for up to 1 minute.Add the stock, lemon juice, and capers; cook over medium heat, stirring constantly until the sauce starts to thicken. Add in the almond milk and whisk well to get a nice creamy sauce.
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WebStep 3: In a dish, combine the flour, salt, pepper, garlic powder plus cayenne and mix well. Put haddock fillet in this mixture, press down gently to coat then flip and repeat with other side. Shake off any excess flour. Repeat for all pieces.
WebAt this point your fish is ready, so go ahead and transfer it to a plate while you make the sauce. Make Piccata sauce. Wipe off the pan with the paper towel and put it back on the stove. Add butter and once it melts, stir in garlic. Let it cook for no longer than 30 seconds.
WebInstructions. Pat cod fillets very dry and season with salt and pepper. Heat avocado oil and 1 tablespoon of the butter in a large non-stick skillet over medium-high heat until hot and sizzling. Add cod fillets in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes.
WebHeat a large skillet over medium-high heat and add olive oil and butter. Blot tilapia dry and season both sides with salt and pepper and then dredge in flour, shaking off excess. Add to pan and brown 4 - 5 minutes per side. Remove to plate and set aside. Turn heat down and add garlic, shallots and lemon slices.
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WebHeat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up. Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
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WebInstructions. Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour. In a large skillet over medium high heat, add in 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets.
WebSet aside. In a large nonstick skillet, heat oil over medium-high heat. Place fish pieces in skillet, skin sides down. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until skin is crisp and fish flakes easily when tested with a fork, turning once. Transfer fillets to a serving platter, skin sides up.