Pan Fried Yellowtail Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

500 grams Yellowtail fillets (or any firm white fish)

Salt & black pepper

1 tablespoon your favorite fish spice blend (optional)

2-3 tablespoons 1 knob of butter (or more, to taste)olive oil (plus more if needed)

2 tablespoons unsalted butter

1 tablespoon olive oil

2 cups halved cherry tomatoes

1/2 cup mixed olives (packed, 90 grams)

1/4 cup dry white wine

2 tablespoons fresh lemon juice

Pinch of salt

1 tablespoon butter (for finishing)

Fresh parsley, chopped (for garnish)

Directions

Prep the Fish Pat the fillets dry. Season both sides with salt, pepper, and fish spice blend (if using).

Pan-Fry the Fish Heat 2 tbsp olive oil in a nonstick skillet over high heat. Add fillets skin-side down (or presentation side down) and let them fry undisturbed for 1–2 minutes to sear.Flip and cook another 1–2 minutes, depending on thickness.Baste gently with oil using a spoon (careful—hot oil splatters!). Remove and set aside.

Make the Sauce In the same pan, lower the heat and add 1 tbsp olive oil. Toss in cherry tomatoes and let them blister and soften for 2–3 minutes.Add olives and stir gently. Once some tomatoes start to char, pour in the wine and lemon juice. Simmer for 1–2 minutes, then add a small pinch of salt.

Finish with Butter Turn off the heat and stir in 1 tbsp of butter. Let it melt into the sauce.

Assemble & Serve Return the fish to the pan or pour the sauce over the plated fillets. Garnish with chopped parsley or fresh herbs.

Nutrition

• Calories: 333 kcal
• Total Fat: 23 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 100 mg
• Sodium: 406 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 26 g