Sautéed White Fish

1. Prepare the Flour

Place the ½ cup of all-purpose flour in a baking dish or pie plate.

2. Season the Fish

Pat the fish fillets dry with paper towels to ensure a good sear and then season them generously with salt and pepper. Let the fish stand for about five minutes to absorb the seasoning.

3. Dredge the Fish

Dredge each fillet in the flour, coating them evenly, and place them on a baking sheet to rest.

4. Heat the Skillet

Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering.

5. Cook the First Batch

Carefully add the first batch of fish fillets to the skillet. For thicker fillets (½ to 1 inch thick), cook them for 3 to 4 minutes on the first side until the edges turn opaque and the bottoms develop a golden-brown crust. If you are cooking thinner fillets (¼ to ½ inch thick), 2 to 3 minutes on the first side should suffice.

6. Flip and Finish Cooking the First Batch

Using two spatulas, gently flip the fish fillets to their other side. Cook thicker fillets for an additional 2 to 3 minutes until they are opaque throughout and easily flake with a fork. Thinner fillets will need just 30 to 60 seconds on the second side. Transfer the cooked fish to a serving platter and loosely tent with aluminum foil to keep warm.

7. Cook the Second Batch

Add the remaining 1 tablespoon of vegetable oil to the skillet and repeat the cooking process with the second batch of fish fillets.

8. Serve with Lemon

Once all the fish is cooked, tilt the serving platter slightly to discard any accumulated liquid. Serve the golden pan-seared white fish immediately with fresh lemon wedges on the side for a burst of brightness.