Crisp-skinned fish isn’t about high heat. The key is to cook the fish over medium and until very golden underneath and nearly cooked through before turning it for a fraction of the time on the second side.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Season fish with salt and pepper. Swirl oil in a cold large nonstick skillet to coat; lay in fish in pan, skin side down. Set over medium heat and cook fish, occasionally pressing down lightly (lightly!) on fillets to ensure skin is in even contact with pan, until skin is deep golden brown and flesh is opaque around the edges, 6–8 minutes. Turn fillets and cook just until opaque on flesh side, about 1 minute longer. Transfer to a platter.
Step 2
Gently toss greens in a medium bowl with enough dressing to lightly coat; season with salt and pepper. Scatter over fish and spoon some additional dressing on top.
