Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Total:
12 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.

In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

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