White Fish Fillets

Store fresh fillets on ice in the coldest part of your refrigerator. If frozen, thaw in the refrigerator before cooking.

Avoid overcooking, as white fish can dry out quickly.

Pat the fillets dry with paper towels before cooking for a better sear.

Lemon, herbs like dill or parsley, and garlic are classic flavor pairings.

Lemon wedges

Dill

Parsley

Garlic

Butter

White wine

Asparagus

Roasted potatoes

Overcrowding the pan when searing, which steams the fish instead of browning it.

Not letting the pan get hot enough before adding the fish, leading to sticking and uneven cooking.

Using frozen fish that hasn't been properly thawed.