Pan-Fried Fish with Blistered Tomatoes Recipe
Servings: 4 servings
Calories: 389kcal
In this Pan Fried Fish and Blistered Tomatoes recipe, fresh grouper fillets are quickly seared, then cherry tomatoes are cooked until their skins are charred, which gives them a uniquely sweet flavor. A decadent lemon, parsley, butter sauce full of scallions and briny capers finishes off this light summer meal.
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Ingredients
Pan-Fried Fish Ingredients:
- 2 lbs fresh grouper fillets skin removed, about ¾ inch thick, or four 6-8 oz filets* see notes
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoon olive oil divided
Blistered Tomatoes Ingredients:
- 2 pints fresh cherry tomatoes
- 2 tablespoon capers drained
- 4 scallions white parts only, minced
- ¼ cup feta cheese crumbled, for garnish
Lemon, Parsley, and Butter Sauce Ingredients:
- 4 tablespoon unsalted butter
- 2 tablespoon fresh lemon juice
- 2 tablespoon Italian parsley chopped
Instructions
Pan Fried Fish Directions:
- Rinse off the fish fillets, and blot dry with a paper towel.
- Season both sides of the filets with salt and pepper.
- Preheat a large non-stick skillet over medium-high heat for one minute.
- Add 2 tablespoons of olive oil and heat until the oil shimmers. (This should take about one minute.)
- Add the fish fillets, with the side the skin was on down and cook for approximately 4 minutes or until the fish is golden brown.
- Use a fish turner or pancake turner and carefully turn the fish over to cook on the opposite side. Cook the fish for an additional 3 minutes or it becomes opaque and flakes easily.
- Carefully remove the fish from the pan, place on a plate covered loosely with foil to keep warm.
Blistered Tomatoes Directions:
- When the fish are done, wipe out the skillet with a paper towel and add the remaining 2 tablespoons of oil to the pan.
- Heat the oil over medium-high heat, and when the oil is hot, add the tomatoes. Cook, stirring occasionally until the tomatoes are blistered on all sides which should take about 3-4 minutes.
- Remove the tomatoes from the pan and cover to keep warm.
Lemon, Parsley, and Butter Sauce Directions:
- Add the butter to the pan, turn down the heat to medium. When the butter has melted, add the scallions and capers. Cook for about 1 minute and remove from the heat. Add the lemon juice and parsley. Stir to combine.
Assembly:
- Plate the fish and add a serving of the blistered tomatoes. Top both the fish and tomatoes with the lemon, parsley and butter sauce. Top the tomatoes with crumbled feta cheese. Serve immediately.
Notes
Although it looks like a lot of steps, this recipe comes together very quickly. For the best results, gather your ingredients and have everything prepped and ready before you begin.
This recipe calls for fish fillets that are about ¾ inch thick. If your fillets are thicker or thinner, they will take more or less time to cook.
I used fresh grouper fillets for this pan-fried fish recipe, but you could use any type of firm white fish such as flounder, halibut, bass, snapper or tilapia.
Nutrition
Calories: 389kcal | Carbohydrates: 12g | Protein: 41g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 126mg | Sodium: 427mg | Potassium: 641mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3000IU | Vitamin C: 52mg | Calcium: 100mg | Iron: 3.2mg
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