How To Cook Fish on the Stovetop
I would place “how to cook fish quickly” right up there with other essential cooking skills like boiling eggs and cooking a pot of rice. If you can cook a fish fillet, you can have a healthy, easy dinner on the table in 10 minutes. Or less! It’s such a simple and versatile weeknight meal. Here’s how to do it.
Ingredients
- 1 6- to 8-ounce white fish fillet per person, such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper
- Salt
- Pepper
- 2 tablespoons olive oil or butter
- To serve: lemon wedges, minced herbs, capers, etc.
- Use a paper towel to pat the fish dry on both sides.
- Depiction of the instructions in Instructions step 1
- Sprinkle the top of the fish generously with salt and pepper.
- Depiction of the instructions in Instructions step 2
- Warm 2 tablespoons olive oil or butter in a skillet over medium-high heat.
- Lay the fish, seasoned-side down, in the pan.
- Depiction of the instructions in Instructions step 4
- Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)
- Depiction of the instructions in Instructions step 5
- While the first side cooks, season the other side with salt and pepper.
- Depiction of the instructions in Instructions step 6
- Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.
- Depiction of the instructions in Instructions step 7
- Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flaky after cooking; don't worry if it flakes apart a bit as you serve it.
- Depiction of the instructions in Instructions step 8