Thin Fish Fillets
This seafood builds thin white fish fillets, dry vermouth and chopped fresh parsley into a fuss-free meal you can have ready in about 65 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the fish fillets thoroughly dry with paper towels and season both sides with salt and freshly ground black pepper.
- Spread the flour on a shallow plate and lightly dredge each fillet, shaking off the excess so only a thin coating remains.
- Heat the olive oil with 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams and just begins to color.
- Lay the fillets in the pan without crowding and cook for about 2 minutes per side, until golden and the flesh is opaque and flakes easily, reaching an internal temperature of 63 C (145 F); transfer to warm plates.
- Pour the vermouth into the hot pan and let it bubble for about 1 minute, scraping up the browned bits, until reduced by half.
- Remove the pan from the heat, swirl in the remaining 2 tablespoons of butter and the parsley until the sauce is glossy, then taste and adjust the seasoning.
- Spoon the sauce over the fish and serve immediately with lemon wedges on the side.
You'll use: Frying pan / skillet Β· Pan
Ingredient substitutions
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Thin Fish Fillets take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (ΒΎ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Thin Fish Fillets is an original recipe developed in-house by Consomee. Photo: "Surmai" Fillets (5191266217).jpg by Aniket Suryavanshi from Bengaluru, India, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.