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Pan-Seared Fish with Lemon Myrtle
A simple and elegant Australian dish featuring tender white fish fillets infused with the bright, citrusy aroma of native lemon myrtle, pan-seared to golden perfection.
🧂 Ingrediënten
- 4 White fish fillets(e.g., Barramundi, Snapper, or Cod, about 150-180g each, skin on or off as preferred)
- 2 tsp Lemon myrtle(Dried and crushed. If using fresh, use 1 tablespoon and finely chop.)
- 50 g Unsalted butter(Divided)
- 1 Lemon(Half for juice, half for wedges for serving)
- to taste Salt(Fine sea salt or kosher salt recommended)
- to taste Black pepper(Freshly ground, optional)
- 1 tbsp Olive oil or neutral cooking oil(For searing, optional if using non-stick pan)
👨🍳 Instructies
- 1
Prepare the fish: Pat the fish fillets completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt, freshly ground black pepper (if using), and the crushed lemon myrtle. Gently press the lemon myrtle into the fish to help it adhere.
⏱️ 5 minutes - 2
Heat the pan: Place a large skillet (preferably non-stick or cast iron) over medium-high heat. Add 1 tablespoon of butter and the olive oil (if using). Allow the butter to melt and foam, and the oil to shimmer. The pan should be hot enough that a drop of water sizzles immediately.
⏱️ 2 minutes - 3
Sear the fish: Carefully place the seasoned fish fillets into the hot pan, presentation side down first (usually the side without skin). Do not overcrowd the pan; cook in batches if necessary. Sear for 3-5 minutes, undisturbed, until a golden-brown crust forms and the fish releases easily from the pan.
⏱️ 3-5 minutes - 4
Flip and finish: Gently flip the fish fillets. Add the remaining 2 tablespoons of butter to the pan. As the butter melts, tilt the pan and spoon the melted butter over the fish continuously (basting) for another 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 63°C (145°F).
⏱️ 3-5 minutes - 5
Add lemon and serve: Remove the pan from the heat. Squeeze the juice from half of the lemon over the fish. Discard any burnt lemon myrtle bits. Serve the fish immediately, garnished with lemon wedges from the remaining half of the lemon.
⏱️ 1 minute
💡 Pro Tips
- ✓Lemon myrtle is a potent native Australian herb with a strong citrus flavor. Use it judiciously; a little goes a long way.
- ✓Ensure your pan is sufficiently hot before adding the fish to achieve a beautiful golden crust.
- ✓Don't overcook the fish. It should be opaque and flake easily. Adjust cooking time based on the thickness of your fillets.
- ✓Serve with steamed greens, roasted root vegetables, or a simple salad for a complete meal.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- For a grilled version, season the fish and grill over medium-high heat for 4-6 minutes per side, basting with lemon-herb butter.
- Enhance the sauce by adding a splash of white wine or a tablespoon of cream to the pan after removing the fish, scraping up any browned bits.
- Add a pinch of chili flakes to the pan with the butter for a hint of spice.