Recipe courtesy of Geoffrey Zakarian
Simple Seared Fish on Parchment Paper with an Herb Salad
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 310
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 33 g
- Cholesterol
- 70 mg
- Sodium
- 605 mg
This simple, hassle-free method puts those days of stuck-on fish skin in the past. This recipe is more about getting the technique right. Once you do that, feel free to add any spices or herbs that you like.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 310
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 33 g
- Cholesterol
- 70 mg
- Sodium
- 605 mg
Ingredients
Soft Herb Salad:
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Directions
- Cut a piece of parchment paper about 1/2-inch larger than the fish on all sides.
- Pat the fish fillets thoroughly dry with paper towels, then sprinkle generously on both sides “from above” with salt and pepper. Set aside.
- Warm a large cast-iron skillet over medium-low heat, then add 1 tablespoon olive oil to the skillet and use a pastry brush to spread all over the skillet. Place the parchment paper on top and add 1 more teaspoon oil on top of the paper. Make sure to brush the entire surface of the skillet and parchment paper with oil, or they will scorch.
- Add the fish fillets skin side down on top of the parchment and press down gently with a fish spatula for 1 minute to prevent the skin from curling up. Allow to cook, undisturbed, until the skin is golden, about 3 minutes.
- Add 1 more teaspoon oil to the top of the fish, then flip and continue to cook on the opposite side until the fish is cooked through, about 3 minutes more. Feel free to add any spices or herbs that you like to the fish.
- For the soft herb salad: In a medium bowl, add the arugula, basil, cilantro, dill and parsley. Toss to combine and serve next to the fish. Squeeze the lemon juice over the top of the salad and the fish and season with salt and pepper. Drizzle with a garnish of olive oil.
Cook’s Note
Use a cake tester to test the doneness. If using Chilean sea bass, use Marine Stewardship Council-certified Chilean sea bass.
