Name: Pan-Seared Quebec White Fish with Lemon Herb Pan Sauce
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 fillets fresh white fish (such as cod, trout, or walleye; about 6 oz each); 2 tbsp olive oil; 1 tbsp unsalted butter; 1 small shallot, finely chopped; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 lemon (zest and juice); Salt and black pepper, to taste

Pan-Seared Quebec White Fish with Lemon Herb Pan Sauce

BakedBeet4337

This pan-seared white fish recipe is inspired by the fresh waters and culinary traditions of Quebec, blending classic French technique with vibrant Mediterranean herbs. The fish is seasoned early, allowing the salt to draw out natural flavors, then seared to golden perfection. A quick pan sauce of butter, shallot, and fresh herbs, brightened with lemon zest and juice, cuts the richness and elevates the dish. Elegant yet simple, it’s perfect for a crisp evening in Quebec, letting the local catch shine with every bite.

Ingredients

Instructions

Pat the fish fillets dry and season both sides generously with salt and pepper. Let them rest for 10 minutes to allow the salt to penetrate.
Heat 1 tbsp olive oil in a large nonstick or stainless skillet over medium-high heat. When shimmering, add fish fillets skin-side down (if skin-on). Press gently to prevent curling.
Cook for 3-4 minutes (without moving), until golden and nearly cooked through. Flip, add 1 tbsp butter, and cook another 1-2 minutes until fish is just opaque. Transfer fillets to a warm plate.
Lower heat to medium. Add remaining 1 tbsp olive oil and chopped shallot. Sauté for 1 minute until softened and fragrant.
Stir in parsley, dill, and lemon zest. Cook for 30 seconds, then add lemon juice. Scrape up any browned bits and simmer sauce for 1 minute.
Spoon the lemon herb pan sauce over the fish fillets. Serve immediately with extra herbs and lemon wedges.