Name: Pan-Roasted Fish Fillets with Herb Salt
Total time: 30 min
Ingredients: 4 (6- to 8-ounce) skinless cod fillets , 1 to 1½ inches thick; Salt and pepper; ½ teaspoon sugar; 1 tablespoon vegetable oil; recipe

Why This Recipe Works

To give this fish a boost of finishing flavor we don't always want to splash it with a rich sauce or coat it and fry it. To honor the delicate flavor of pristine white fish fillets, we sometimes like just a sprinkle. This is the perfect place to utilize a flavored salt: The salinity brings to mind the taste of the sea and the herb, citrus, or spice is a subtle enhancement. Our simple pan-roasted method delivers moist fillets with an appealing chestnut-brown crust (which also enhances flavor) every time: We began by browning just one side of thick fillets in a hot nonstick skillet before roasting the fillets in the oven. Sprinkling the fillets with sugar that caramelizes guaranteed browning in the short cook time.

Before You Begin

Halibut, sea bass, and red snapper are good substitutes for cod. Because most fish fillets differ in thickness, some pieces may finish cooking before others—be sure to immediately remove any fillet that reaches 140 degrees. You will need a 12-inch ovensafe nonstick skillet for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Pat cod fillets dry with paper towels, season with salt and pepper, and sprinkle sugar lightly over 1 side of each fillet.

Heat oil in 12-inch ovensafe nonstick skillet over high heat until just smoking. Lay fillets sugared side down in skillet and press lightly to ensure even contact with skillet. Cook until browned on first side, 1 to 1½ minutes.

Turn fillets over using 2 spatulas and transfer skillet to oven. Roast until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 7 to 10 minutes. Sprinkle with herb salt to taste. Serve.