Perfectly Pan-Seared Fish Recipe With Asparagus
Here’s a simple pan sear fish recipe that can be made using your favorite white fish with crisp asparagus and topped with a fragrant yet simple, orange-balsamic dressing. Rustic and light, this spring dish can be made in under an hour. Serve with rice or crusty bread!
This dish was inspired by a salad served at San Francisco’s Nopa restaurant. I love the combination of smoky paprika, juicy oranges and the bright green flavors of asparagus.
At the restaurant this dish is served as a salad with roasted calamari, but I wanted to make it into more of a meal with a crispy pan-seared fish fillet.
Recreating a restaurant dish at home is one of my favorite cooking challenges. Working in restaurant kitchens for over a decade gives me a bit of insight on what equipment they might’ve used or which cooking technique could’ve made something so fluffy, crispy, or buttery (the last one is usually actual heaps of butter).
But in the end, it’s always a puzzle I love to solve. Adding and subtracting ingredients until it tastes exactly as I remember. My Pesto Artichoke Asparagus Pasta, Mushroom Barley Soup, and Satay Chicken Skewers with Curry Peanut Sauce are all recipes inspired by delicious restaurant meals.
Pan-Seared Fish Made Easy: You Can Do This, I Promise!
Okay, let’s talk fish. It seems so fancy, right? But getting that perfect crispy skin and juicy center doesn’t have to be scary!
I’m here to prove that home cooks (yes, that means you!) can totally nail pan-seared fish every single time. Ever feel a little nervous when it comes to cooking fish?
Busting the Fish Myths
You’re not alone! Turns out, way more people than you think mess up fish at home – usually it’s way overcooked. But here’s the thing: once you learn a few basics, you’ll be surprised at how easy (and delicious!) it becomes.
If I’m making fish, nine times out of ten, I’m pan searing it. It is one of my favorite ways to cook fish. See my Best-Ever Salmon recipe as a prime example.
Pan searing is a basic technique that once you get the hang of it will seem effortless. All that’s required is laying a few fish fillets in hot oil. Letting it cook on the first side until they release from the pan, flip and finish cooking on the other side.
High temperatures are the secret to crispy yet moist pan seared fish. So don’t be afraid to crank up the heat.
The Flavor Dream Team
We’re keeping it classic: pan-seared fish, snappy asparagus, and a bright orange-balsamic dressing. Think of it as a blank canvas for your cooking confidence to shine!
The best way to see if you like a dish is to just make it. Make notes and adjust to your liking the second time around.
Let’s Get Cooking!
I’ll walk you through everything: what to buy, how to prep, and those magic moments for the perfect sear. No complicated stuff here, just honest tips and tricks to make it foolproof.
It’s always a good idea to read through the entire recipe the first time before starting.
The Joy of Cooking
Cooking is one of those things that gets easier AND more fun the more you do it. It’s about trusting yourself, getting a little messy, and feeling that awesome sense of pride when you make something delicious.
I’m Your Kitchen Sidekick
Think of Kate’s Best Recipes as your recipe cheerleader. I’m here to show you that good food doesn’t have to be intimidating. My recipes are all about getting you excited to cook, building your skills, and making your kitchen a happier place. There are so many benefits to cooking at home.
Ready to ditch the fish fear and embrace your inner chef? Let’s do this!
Ingredients
- White fish. Think thin fillets of fresh fish like red snapper, grouper, sole, flounder or cod. They should be about 1/2-inch thick or thinner.
- All purpose flour. For dusting the fish fillets. Flour adds a bit of crispiness.
- Olive oil has the best flavor for frying the fish and the dressing. Sub avocado oil or canola oil if you prefer.
- Oranges. Juicy navel oranges are great but if you have access to Cara Cara or blood oranges that would be amazing.
- White balsamic vinegar. For a touch of sweet acidity.
- Lemon. Fresh lemon zest and lemon juice go in the dressing.
- Garlic. Adds a punch of flavor to the dressing.
- Smoked paprika. I love smoked paprika! I use it in everything from Chicken Cacciatore to German Goulash Soup.
- Kosher salt. I always use Morton kosher salt unless otherwise specified.
- Ground black pepper. Freshly ground black peppercorns is best. I like to use Tellicherry pepper.
- Fresh asparagus. Look for stalks that are stiff and snap when you bend them. No rubbery asparagus please.
How To Make This Recipe (Step-by-Step Instructions)
step one
Segment the oranges. First slice the oranges into segments by cutting the ends off then run a sharp knife between the flesh and the white pith. Cut between the membranes and let the segments drop into a bowl. Break segments into smaller pieces.
step two
Make the dressing. Combine vinegar, lemon zest, lemon juice, garlic, paprika, salt, and pepper in a medium bowl. Whisk in the olive oil then add the orange pieces.
step three
Blanch asparagus. Heat a medium saucepan of heavily salted water to a boil over medium high heat. Add asparagus and cook until tender, about 2 to 3 minutes. Drain and run under cold water to stop cooking.
step four
Make salad. Arrange asparagus on a platter and spoon some of the vinaigrette over the top. Reserve remaining dressing for the fish.
step five
Season fish. Pat fish fillets dry with paper towels. Season fish generously on both sides with salt and pepper. Place flour in a shallow dish and cover fillets on both sides with flour, shake off excess and set aside.
•CHEF’S TIP: Are you dealing with fish skin? You can either leave it on or if you don’t like it, run a sharp knife in between the flesh and the skin and remove it before seasoning.
step six
Pan sear fish. Heat 2 tablespoons of the olive oil in a large skillet (a cast iron skillet works great) over medium-high heat. Once shimmering, add half the fish fillets and fry on one side until browned, about 2 to 3 minutes. Flip with a fish spatula and repeat on other side until fish is cooked through, about 2 minutes more. Remove from pan and add the other tablespoon of oil if necessary. Fry remaining fillets.
step seven
Serve. Spoon some vinaigrette over fish and serve with asparagus.
What To Serve With It
You can serve this with just the asparagus for a low-carb meal or with your favorite grain, crusty bread, or roasted potatoes. My friend Alison’s Braised Celery is also super delicious.
What Type Of Fish Is Best?
For a good pan sear fish recipe, use thin fish fillets. Look for fillets that are about 1/2-inch thick or less. I usually make this dish with thin Pacific cod fillets because they are inexpensive and tasty. Other options would be grouper, flounder, sole, or red snapper.
Thick fillets like sea bass, halibut, swordfish and Mahi Mahi are best reserved for the grill where the heat is indirect. Pan searing thicker fillets is challenging, they tend to overcook on the outside before the inside is ready.
Check this Monterey Bay Aquarium list for choosing sustainable seafood options.
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Feeling Ready To Try This Simple Recipe?
Just follow these simple steps for a gorgeous dinner you will be proud of. When you make it, let me know how it went by leaving a comment below! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Pan Sear Fish with Asparagus
Ingredients
for the asparagus:
- 2 navel oranges
- 1/3 cup white balsamic vinegar
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon lemon zest
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup extra virgin olive oil
- 1 large bunch asparagus, trimmed and cut into 2-inch pieces
for the fish:
- 2 pounds thin white fish fillets. such as cod, sole, sea bass, or grouper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2-4 tablespoons olive oil
- 3-4 sprigs fresh thyme, optional for garnish
Instructions
for the asparagus:
- Using a knife, peel the 2 oranges, removing all the white pith. Cut between the membranes to release the segments into a bowl. Break segments into smaller pieces with your hands and set aside.
- Combine the 1/3 cup white balsamic vinegar, 2 tablespoons fresh-squeezed lemon juice, 2 teaspoons smoked paprika, 1 packed teaspoon lemon zest, 1 clove minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Whisk in the 1/3 cup olive oil then add the orange pieces.
- Bring a small saucepan of heavily salted water to a boil over high heat. Add asparagus and cook until tender, about 2 to 3 minutes. Drain and run under cold water to stop cooking. Arrange asparagus on a platter and spoon some of the orange vinaigrette over the top. Reserve remaining vinaigrette for the fish.
for the fish:
- Season fish fillets on both sides with the 1 teaspoon salt and 1/2 teaspoon pepper. Place the 1/2 cup of flour in a shallow dish and cover fillets on both sides with flour, shake off excess and set aside.
- Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Once shimmering, add the fish fillets (do in batches if your pan is small) and fry on one side until golden and crisp, about 2-3 minutes. Flip and repeat on other side until fish is cooked through, about 2 minutes more. Remove from pan and add the other tablespoon of oil if necessary. Fry remaining fillets if doing in batches.
- Place fish fillets on top of the asparagus on the platter. Spoon some vinaigrette over fish, sprinkle with fresh thyme leaves if you'd like and serve with crusty bread.
Notes
- Asparagus: No asparagus on hand? Substitute broccolini or green beans, adjusting cook time slightly. Like 3-4 minutes instead of 2-3.
- Serving suggestions: Serve alongside quinoa, rice, or couscous for a complete meal.
- Avoid Overcrowding: Cook fish in batches if needed to prevent overcrowding and ensure even cooking.
- Fish: Try this with firm, flaky white fish like halibut, cod, or flounder. Use fillets that are 1/2-inch thick or less.
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