Poisson Du Jour Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Place fillets in a shallow dish or rimmed plate.

In a small bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped thyme, 1 tsp salt and 1 tsp black pepper. Whisk briefly to emulsify.

Pour the marinade over the fillets, turning to coat both sides. Let rest at room temperature for 15–20 minutes (or refrigerate up to 30 minutes). Remove fillets from marinade and lightly blot excess liquid before cooking.

Mince the shallot finely and zest one lemon. Measure out wine (or stock), capers and parsley so they are ready.

After cooking the fish (see next section), reserve the skillet with any browned bits. Over medium heat, add 2 tbs butter to the pan. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Pour in 1 cup white wine (or stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer briskly 3–4 minutes until slightly reduced.

Add 1 tbs lemon juice, 1 tsp lemon zest, and 1 tbs capers (if using). Stir, then let simmer 1 minute. Remove pan from heat and whisk in the remaining 1 tbs butter to slightly thicken and gloss the sauce. Stir in chopped parsley and season with 1/2 tsp salt and 1/4 tsp black pepper to taste.

Keep warm until ready to spoon over plated fish.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil and swirl to coat.

Cook the fish

When the oil is shimmering, add the fillets presentation-side down (skin-side if skin-on) without crowding the pan. Cook 3–4 minutes undisturbed until a golden crust forms. Carefully flip and cook 2–4 minutes more, depending on thickness, until fish is opaque and flakes easily with a fork (internal temperature ~125–135°F / 52–57°C for moist, medium doneness). Transfer fillets to a warm plate and tent loosely with foil.

While fish rests, finish the pan sauce (see Pan Sauce section). Spoon the sauce over the fish fillets and garnish with additional chopped parsley and lemon wedges.

Serve each fillet with mixed baby greens or steamed seasonal vegetables on the side and a lemon wedge.