4 (6-ounce) skinless white fish fillets (like cod, halibut, or haddock)
1 teaspoon Kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large shallot, finely minced
2 cloves garlic, thinly sliced
¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
¾ cup low-sodium chicken or vegetable broth
5 ounces fresh spring greens (spinach, arugula, chard mix)
2 tablespoons heavy cream (optional)
1 lemon, zested and juiced
2 tablespoons fresh dill or parsley, finely chopped
Instructions
Pat the fish fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Place a large skillet over medium-high heat. Add olive oil. Once shimmering, carefully place fish in the pan. Cook for 3-4 minutes, undisturbed, until a golden-brown crust forms.
Flip the fish. Add the butter to the pan. Baste the fish with the melting butter for 1 minute. Cook for another 2-4 minutes until the fish is opaque and flakes easily (145°F). Remove fish to a plate.
Reduce heat to medium. Add the shallot to the same skillet and cook for 2 minutes until softened. Add the sliced garlic and cook for 30-60 seconds until fragrant.
Pour in the white wine to deglaze, scraping up any browned bits. Let it bubble and reduce by half, about 2 minutes.
Add the chicken broth, bring to a simmer, and cook for 3-4 minutes to reduce slightly.
Add the spring greens in batches, stirring until just wilted, about 1-2 minutes.
Stir in the optional heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste.
Spoon the sauce onto plates, top with a fish fillet, and garnish with fresh dill or parsley before serving.
Notes
The most critical step for a crispy fish crust is patting the fillets completely dry with paper towels. Do not skip this.
Keyword Healthy Seafood Recipe, pan seared cod, Quick Fish Dinner, white fish spring greens sauce