Fish Fillets

Store raw fillets in the coldest part of your refrigerator, ideally on ice. Once cooked, store leftovers in an airtight container in the fridge for up to 3 days.

Pat fillets dry with paper towels before cooking for a better sear or crispier skin (if skin is left on).

Don't overcrowd the pan when pan-frying; cook in batches if necessary.

Cook fish until it's opaque and flakes easily with a fork. Overcooking can make it dry.

Lemon and dill

Garlic and butter

Asparagus or green beans

Rice or quinoa

Overcooking: This is the most common mistake, leading to dry, tough fish.

Not preheating the pan: Starting with a cold pan can cause fish to stick and cook unevenly.