Pan Seared Fish Fillet

Pan Seared Fish Fillet

Welcome back, dear readers, to your favorite cooking blog, “Ineskohl Kitchen”. Today, I’ll walk you through a restaurant-grade technique that will elevate your seafood cooking game at home. Say goodbye to overcooked, dry fish fillets and brace yourself for a juicy, flavorful, and delicate cod delight. Let’s dive into the recipe.


  • 2 Cod fillets (approximately 6 ounces each, about an inch thick)
  • 3 tablespoons unsalted butter, cut into half-inch pieces
  • 2 cloves of garlic, whole
  • A couple of sprigs of fresh thyme (substitute with marjoram or oregano if unavailable)
  • 1 tablespoon of vegetable oil
  • ½ teaspoon of kosher salt
  • ⅛ teaspoon of ground black pepper
  • Lemon wedges, for serving

Please Note: You can also use halibut or snapper fillets of similar size. Ensure that your fish fillets are of the recommended size for the best outcome.


  1. Preparation: Keep your fish fillets aside for a moment and prepare your butter basting ingredients. Cut your butter into small chunks to allow it to melt quickly during cooking. Crush the garlic cloves with the side of your knife, but do not mince them. Their size should be kept large to prevent burning. Set aside the thyme sprigs.
  2. Season the Fish: Return to your fish fillets and pat them dry with paper towels. Identify the skinned side (the side where the skin was once attached) and season this side with your pre-mixed kosher salt and black pepper. (source:
  3. Preheat the Pan: Heat your 12-inch non-stick skillet over medium-high heat. Add the vegetable oil and heat until it just starts to smoke. Remember, a well-seasoned pan is key here, ensuring the fish won’t stick.
  4. Cook the Fish: Reduce the heat to medium and gently place the fillets in the pan, skinned side down. Press each fillet with a spatula for about five seconds to ensure full contact with the pan for a beautiful crust. Let them sizzle for around 4-5 minutes.
  5. Flip and Add Butter: Carefully flip your fillets. Cook for another minute before adding your butter pieces around the pan.
  6. Start Butter Basting: Once the butter has melted, tilt your pan and collect the pooling butter with a spoon. Gently baste your fillets for about 15 seconds. Then return the pan to the heat for another 30 seconds. This alternation helps control the heat and lets the fish baste for longer.
  7. Add Aromatics: When the fish’s internal temperature reaches 130°F, toss in your garlic cloves and thyme sprigs. Continue the basting and cooking alternation process.
  8. Check the Temperature: The total cooking time should be around 8-10 minutes, but always focus more on the internal temperature rather than the cooking time. The fish is done when it reaches an internal temperature of 140°F.
  9. Serve: Carefully remove the fillets from the pan and plate them up. Drizzle some of that aromatic, browned butter over the top and garnish with the thyme sprigs. Finish it off with a fresh squeeze of lemon.

This butter-basted fish fillet with garlic and thyme is a game-changer, and it’s foolproof. Remember the crucial points: starting with a 6-ounce fillet that measures about an inch thick, alternating between basting and cooking, and paying more attention to the internal temperature than the cooking time. Enjoy this restaurant-worthy dish at the comfort of your own home, and don’t forget to share your cooking experience with us in the comment section below.

Till our next recipe, keep exploring the world of flavors!


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