Pan-Seared Fish Filets with Cherry Tomatoes and Olives

Preparation Instructions

1. Prep the fish—Pat fish dry with paper towels, then season on both sides with salt and freshly ground black pepper. Set aside.
2. Sear the fish—Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. When butter stops foaming, add filets, skin-side-down, and cook for 1 to 2 minutes without moving. Gently flip filets and continue cooking for another minute or two. Transfer filets to a plate and cover tightly with aluminum foil or an inverted bowl and set aside in a warm place.
3. Make the sauce—Melt 3 remaining tablespoons butter in skillet over medium heat. When butter stops foaming and begins to brown, add shallot and sauté, stirring constantly, for about 1 minute. Add garlic and continue sautéing for another minute. Add tomatoes, olives, and lemon slices and cook, stirring gently, until heated through—about 5 minutes. Add the white wine and cook till alcohol evaporates, about 30 seconds.
4. Finish and serve—Return filets to skillet over medium heat until warmed through, about 2 minutes. Divide filets between individual plates, pour sauce over fish, and sprinkle with chopped herbs. Garnish with a sprig or two of dill or cilantro.

Tips

The flesh of fresh fish should look glossy and wet. Anything sticky or dry may be well past its prime.

Put them on an upside-down plate, place a right-side up plate on top, and slice horizontally with a serrated-edge knife.