Ingredients
Method
- Pat fish fillets completely dry with paper towels. Season both sides generously with kosher salt and black pepper. Let sit at room temperature for 10 minutes.
- Heat a large cast iron or heavy-bottomed skillet over medium-high heat. Add vegetable oil and swirl to coat the pan.
- Place fish fillets skin-side down in the hot pan. Do not move them for 4-5 minutes, until the skin is golden brown and crispy. The fish should release easily when ready to flip.
- Carefully flip fillets using a thin spatula. Cook for another 2-3 minutes until fish flakes easily with a fork.
- Add butter and minced garlic to the pan. Tilt the pan and use a spoon to baste the fish with the foaming garlic butter for 1-2 minutes until fragrant.
- Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges.
Notes
For best results, choose fillets of even thickness. If your fish is very thick, you may need to finish cooking in a 400°F oven for 2-3 minutes after flipping. Fish is done when it reaches an internal temperature of 145°F and flakes easily. Store leftovers in the refrigerator for up to 2 days.