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Pan-Roasted Fish Fillets With Herb Butter
Delicious & Healthy
6 - 7 (6 oz) Fillets haddock 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leafparsley, optional
Season on both sides with salt & pepper. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. Lower heat to medium and let sizzle until fish is golden & caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Use a spoon to baste the fish with the pooled butter. Continue until golden all over & cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.