Please log in with your username or email to continue. By using our site, you agree to how to cook mussels on the stove cookie policy.
How is where trusted research and expert knowledge come together. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 22,203 times.
If you’re bored of your usual fish fillets, try a new cooking method. To highlight the delicate flavor of white fish, sauté it with a little butter and finish it with fresh herbs. For classic fried fish, coat the fillets in flour, egg, and breadcrumbs. Then fry the fish on the stove top until the fillets are golden brown. If you prefer a hands-off method, lay the fish in a baking dish and pour a simple lemon sauce over it. Pat the fish fillets dry and sprinkle them with salt and pepper.
Take 2 skinless fish fillets and use paper towels to pat them completely dry. Sprinkle each side with a little salt and pepper. If you have thinner fillets, they’ll cook a few minutes faster. Check the fish for pin bones and use tweezers to pull them out.
Melt the butter over medium heat and lay the fish in a sauté pan. Let the butter melt and foam a little. Then lay both fillets in the pan. Sprinkle the scallions over the fish and cook the fillets for 2 minutes. Thinly slice 3 scallions and spread them evenly over the fillets in the pan. Leave the fish to cook over medium heat for 2 to 3 minutes. Use a spoon to ladle the scallion butter sauce over the tops of the fillets as they cook.
Avoid turning or moving the fish while it sautés. Flip the fish and cook it over low heat for 2 minutes. Use a spatula to carefully flip each fillet over and turn the burner to low. Put a lid on the pan and leave the fish to cook for 2 minutes. Add the fresh herbs and cook the fish for 1 more minute. Leave the lid off and cook the fish until it flakes easily.
Feel free to use your favorite herbs or whatever herbs you have on hand. Serve the fillets with the pan sauce and lemon juice. Transfer each fillet to serving plates and pour the sauce that’s left in the pan over the fish. 2 of a lemon and squeeze the juice over the fish. Consider serving the fish with steamed rice, roasted vegetables, or crusty bread.
Store the leftover fish fillets in an airtight container for up to 3 or 4 days. Dry the fish and cut each fillet lengthwise into 2 pieces. Use paper towels to pat each side of the fish until they’re completely dry. Use a sharp knife to slice each fillet into 2 smaller pieces. Sprinkle the fish with a pinch of salt and pepper. Cutting the fish lengthwise will help them cook evenly. Try using cod, tilapia, halibut, or rockfish.
Set up a dredging station of flour, egg, and breadcrumbs. Lay 3 shallow dishes on the counter next to your stove. Crack 2 eggs into another dish and whisk the eggs until they’re combined. Coat each fillet in flour, egg, and breadcrumbs. Take 1 of the fillet pieces and dip it in the flour so it’s completely coated.