Name: Pan-Seared Brined Fish with Summer Tomato Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) white fish fillets (such as cod, halibut, or flounder); 3 cups cold water; 3 tbsp kosher salt; 1 tbsp olive oil; 1 pint cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 1 tbsp capers, rinsed; 2 tbsp fresh parsley, chopped; 2 tbsp lemon juice; 1 tsp lemon zest; 1/4 tsp freshly ground black pepper

Pan-Seared Brined Fish with Summer Tomato Salad

ArtisanGrape1840

Brining lean white fish before searing is a chef's secret for juicy, flavorful fillets every time—no more dry, overcooked fish! This method also seasons the fish throughout, while a quick sear keeps the texture delicate and the exterior golden. The fresh summer tomato salad, bursting with sweet tomatoes, briny capers, and bright lemon, adds a vibrant, juicy contrast to the rich, mild fish. Perfect for a warm evening in Virginia, this simple yet elegant dish celebrates seasonal produce and classic technique.

Ingredients

Instructions

In a large bowl, dissolve kosher salt in cold water to make a 6% brine. Add fish fillets and refrigerate for 15 minutes. While the fish brines, prepare the tomato salad.
In a medium bowl, combine halved cherry tomatoes, thinly sliced red onion, capers, parsley, lemon juice, lemon zest, and black pepper. Toss gently and set aside to allow flavors to meld.
Remove fish from brine, rinse under cold water, and pat very dry with paper towels.
Heat olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the fish fillets, presentation side down, and cook without moving for 2-4 minutes until golden and a spatula slides underneath cleanly.
Flip each fillet and cook another 2-3 minutes, or until the fish is just cooked through and flakes easily with a fork.
Transfer fish to plates. Spoon the summer tomato salad over and around the fish. Serve immediately.