If you don’t have fresh herbs, add a sprinkling of dried herbs, such as 1 teaspoon (0. 5 g) of basil or rosemary, 1 teaspoon (1 g) of thyme, or 1 teaspoon (0. 6 g) of rosemary. Italian seasoning in similar measurements would also work.
You can lift up the edge of the fish to check on the bottom.
The fish is done when it flakes easily with a fork. Serve the fish with a side of rice or sautéed spinach. You could add a pat of butter or a squeeze of lemon on top of the fish at the end.
If you prefer, you can cook the fish without the skin.
Don’t reuse any leftover olive oil unless you heat it up to kill the bacteria.
You can also use other seasonings at this point. For instance, you can sprinkle 1 teaspoon (2. 5-3. 2 g) of onion or garlic powder over the fish, or add a dash of cayenne pepper or red pepper flakes.
Rub oil across the grill to keep the fish from sticking. Use enough to coat the grate, but be careful not to burn your hands.
You can also add a sprinkle of fresh parsley over the top.
You can use equal amounts of black and white pepper or just pick one or the other.
Some recipes call for clarifying the butter, which means you heat it and then remove the top layer of butter that naturally separates from the rest by skimming it off with a spoon. That layer of butter burns more readily than the rest of it, so removing it makes for less smoke. [19] X Research source
You can do this inside on the stove, but you need to open the windows to vent the smoke outside. The high heat required will produce a lot of smoke. [22] X Research source
The pan will smoke a lot, so be prepared and stand back.
You don’t have to measure the butter. Just pour a splash of melted butter over each fillet.
Some cooks prefer to serve the fish with a small dish of melted butter on the plate.
