Enjoy crispy pan-seared fish at home with this how-to guide by Chef Nicole Gaffney of ColeyCooks.com.

Cooking pan-seared fish made easy with these expert tips.

Coley’s Tips for Pan-searing

• A well-seasoned cast iron skillet is highly recommended for the job.
• Heat the pan on high and use a little olive oil.
• If you’re using a fish with skin, place the skin side down first.

Optional: pre-score the skin to prevent curling, but you can remedy this by gently pressing down on piece with a fish spatula.

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Sauce Instructions

1. Step 1After the removing the fish from the pan, reduce heat to medium.
2. Step 2Add butter to pan, allow it to melt. Then add thyme (stand back! They may pop!) and capers. Quickly stir for 15-20 seconds to mix.
3. Step 3Add lemon juice to sauce and turn off heat. Pour sauce over the fish and serve immediately.

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