1LbAny White Fish cut into 3 oz. Fish FilletsExamples salmon, cod, flounder, red snapper, and tilapia
1/3ozWhite FlourGluten-free Panko can be used instead
1/3tspSalt
1/3tspBlack pepperAny pepper will do
1 1/4tbspOlive OilExtra Virgin
Instructions
Season fish with salt and pepper.
Heat a medium-sized sauté pan or fry pan over medium-high heat.
Lightly coat (dredge) the fillets with flour. Be sure to gently remove excess flour.
Add a thin layer of olive oil to the warm pan.
When the oil is hot, add as many fillets you can to the pan while still leaving about a 1/4 of an inch between fillets.
Cook for about 2 minutes until the bottoms are golden brown.
Flip the fillets using a fish spatula.
Cook the second side until they are golden brown. This should take only about 1 minute since the fish is already warm.
Plate and serve the fillets immediately.
Notes
This is a simple recipe that you can use to sauté any fish that can hold a fillet form, including salmon, cod, flounder, red snapper, and tilapia. Curious what a white fish actually means? Check out this helpful article on what a recipe means when it calls for white fish.