Fancied-up Whitefish Fillet
serves 1-2
3/4 pound whitefish fillet, fresh or frozen, defrosted
2 1/2 teaspoons sea salt
juice 1/2 lemon
1 1/2 teaspoons unsalted butter, Kerrygold for preference
1/4 cup white wine or Vermouth
1 medium garlic clove, minced
1/2 teaspoon black pepper
Marinate the fish:
At least one hour and up to 8 hours before cooking, rinse and dry the fish fillet. Lay it in a tray or baking pan. Scatter the salt and squeeze the lemon juice over the fish. I often toss the used lemons in for a little extra zap. Cover and refrigerate until ready to cook.
To cook:
Heat a cast iron frying pan or heavy nonstick pan over medium heat. Melt the butter, adding the wine, garlic, and pepper. Lay the fish skin side down for 2 minutes. Flesh should be opaque. Using a fish slice or spatula, carefully turn the fish, giving it another 2 minutes.
Remove from heat. Fish should be opaque throughout; flesh should flake easily. Note that fish will continue cooking off heat.