O maior segredo para fazer peixe!

Ingredients

• 2 pieces Fish Fillet (about 200 g each, skinless if possible)
• to taste Salt (any kosher or sea salt)
• to taste Black Pepper (freshly ground black pepper)
• 1 tbsp Olive Oil (or any neutral oil; use minimal amount)
• 1 tsp Unsalted Butter (small piece for flavor)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 1 wedge Lemon (served on the side, not used in cooking)
• 2 sheets Paper Towels (for drying the fish)

Instructions

1. Dry the fish

   Pat each fish fillet with paper towels on both sides until completely dry.

   Time: PT2M

2. Season

   Season both sides of the fillets with salt and freshly ground black pepper.

   Time: PT1M

3. Heat the skillet

   Place the skillet over high heat. When hot, add the olive oil and then the teaspoon of butter.

   Time: PT2M

4. First side cooking

   Lay the fillets in the skillet without moving them. Cook until the edges turn golden and the surface is firm, about 3 minutes.

   Time: PT3M

5. Flip and finish

   Using a spatula, gently flip each fillet and cook the other side for another 2 minutes until golden and the interior is opaque.

   Time: PT2M

6. Drain excess fat

   Transfer the cooked fillets to a fresh paper towel to blot any excess oil.

   Time: PT1M

7. Garnish and serve

   Sprinkle chopped parsley over the fillets and serve with a lemon wedge on the side.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g