Pan-Seared Fish Recipe

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Pan-Seared Fish Recipe

Pan-seared fish is a quick and healthy way to enjoy tender, flaky fish with a crispy golden crust. This simple recipe works well with a variety of fish, such as salmon, cod, tilapia, or snapper.

Ingredients

  • 2 fillets of fish (skin-on or skinless)
  • 2 tbsp olive oil or butter
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp garlic powder (optional)
  • Lemon wedges (for serving)
  • Fresh herbs (parsley, dill, or thyme)

Instructions

1. Prepare the Fish:

  1. Pat the fish fillets dry with paper towels to ensure a crispy crust.
  2. Season both sides of the fish with salt, pepper, and optional spices like paprika and garlic powder.

2. Heat the Pan:

  1. Heat a large skillet over medium-high heat.
  2. Add olive oil or butter to the pan and swirl it around to coat the surface evenly.

3. Cook the Fish:

  1. Place the fish fillets in the pan, skin-side down if using skin-on fillets. Gently press the fish with a spatula to ensure full contact with the pan.
  2. Cook for 3–4 minutes without moving the fish, until the edges turn golden and the fish releases easily from the pan.
  3. Flip the fillets carefully using a spatula and cook for another 2–3 minutes, or until the fish is opaque and flakes easily with a fork.

4. Serve:

  • Transfer the fish to a plate and squeeze fresh lemon juice over the top.
  • Garnish with fresh herbs for added flavor.

Tips for Success:

  • Choose the Right Pan: A nonstick or stainless steel skillet works best for searing fish.
  • Don’t Overcrowd the Pan: Cook the fillets in batches if necessary to avoid steaming.
  • Avoid Overcooking: Keep an eye on the fish to ensure it remains tender and moist.

Serving Suggestions:

  • Pair with steamed vegetables, a side salad, or rice pilaf for a balanced meal.
  • Serve with a dollop of garlic butter or tartar sauce for extra flavor.

Enjoy this quick and flavorful dish that’s perfect for a weeknight dinner or a casual gathering! 🐟🍋

Read more: Pan-Seared Fish Recipe

French Custard Tart (Tarte à la Crème)

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French Custard Tart (Tarte à la Crème)

The French Custard Tart is a classic dessert featuring a buttery, flaky crust filled with a smooth, creamy vanilla custard. This elegant tart is simple yet indulgent, making it perfect for any occasion.

Ingredients

For the Tart Crust (Pâte Sucrée):

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 2–3 tbsp cold water

For the Custard Filling:

  • 2 cups (500ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 2 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • A pinch of salt

Instructions

1. Prepare the Tart Crust (Pâte Sucrée):

  1. In a mixing bowl, combine flour and sugar. Add the chilled butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  2. Mix in the egg yolk, then add cold water, one tablespoon at a time, until the dough just comes together.
  3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough:

  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
  3. Press the dough into the tart pan, trimming any excess, and prick the base with a fork.
  4. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, remove the weights, and bake for another 10 minutes until lightly golden. Set aside to cool.

3. Make the Custard Filling:

  1. In a saucepan, heat the milk, heavy cream, and half of the sugar over medium heat until it just starts to simmer.
  2. In a separate bowl, whisk the egg yolks, remaining sugar, cornstarch, vanilla, and salt until smooth.
  3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
  4. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens and coats the back of a spoon (about 3–5 minutes). Do not boil.

4. Assemble the Tart:

  1. Pour the warm custard into the cooled tart shell and smooth the top with a spatula.
  2. Optional: For a brûléed finish, sprinkle a thin layer of sugar on top of the custard and caramelize it with a kitchen torch or under a broiler.

5. Chill and Serve:

  • Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set.
  • Slice and serve as is, or garnish with fresh fruit or a dusting of powdered sugar.

Tips for Success:

  • For an extra luxurious tart, use vanilla bean paste or scrape the seeds of a vanilla pod into the milk.
  • To avoid a soggy crust, ensure the tart shell is fully baked and cooled before adding the custard.
  • The custard can also be flavored with citrus zest, almond extract, or a touch of liqueur for variety.

This French Custard Tart is creamy, smooth, and absolutely delightful—a timeless dessert that’s sure to impress! 🥧✨

Royal Bream Fish au Four

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Royal Bream Fish au Four (Oven-Baked Royal Bream)

Royal Bream, also known as Dorade Royale, is a flavorful fish with tender, flaky meat. This Mediterranean-inspired oven-baked recipe enhances its natural flavors with fresh herbs, lemon, and olive oil.

Ingredients

  • 2 whole royal bream fish, cleaned and scaled
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 lemon, thinly sliced
  • 1 lemon (for juice)
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp dried oregano or thyme
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • Fresh parsley or cilantro, chopped (for garnish)
  • 1 medium onion, thinly sliced
  • 2 medium tomatoes, sliced
  • 1 bell pepper, sliced (optional)

Instructions

1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).
  • Line a baking dish with parchment paper or lightly grease it with olive oil.

2. Prepare the Marinade:

  1. In a small bowl, mix olive oil, minced garlic, paprika, cumin, oregano, salt, and black pepper.
  2. Add the juice of one lemon and whisk to combine.

3. Season the Fish:

  1. Rinse the fish under cold water and pat them dry with paper towels.
  2. Using a sharp knife, make 2–3 shallow slashes on each side of the fish to allow the marinade to penetrate.
  3. Rub the marinade generously over the entire fish, including inside the cavity.
  4. Place lemon slices inside the cavity for added flavor.

4. Arrange the Vegetables:

  1. In the prepared baking dish, spread the onion slices as a base layer.
  2. Arrange the sliced tomatoes and bell peppers (if using) on top of the onions.
  3. Drizzle a little olive oil and season the vegetables with a pinch of salt and pepper.

5. Bake the Fish:

  1. Place the seasoned fish on top of the vegetables in the baking dish.
  2. Cover the dish with aluminum foil and bake for 20 minutes.
  3. Remove the foil and continue baking for an additional 15–20 minutes, or until the fish is fully cooked and flakes easily with a fork.

6. Garnish and Serve:

  • Once baked, sprinkle the fish with fresh parsley or cilantro.
  • Serve hot with the roasted vegetables, a drizzle of olive oil, and a side of crusty bread or steamed rice.

Tips for Success:

  • Ensure the fish is fresh for the best flavor. Look for clear eyes, shiny skin, and a mild ocean smell.
  • Adjust the seasoning and herbs to your taste. Rosemary or dill can be great alternatives.
  • For added Mediterranean flair, add olives or capers to the vegetable base.

This Royal Bream au Four is an elegant and healthy dish that’s easy to prepare yet feels gourmet—perfect for a weeknight dinner or a special occasion! 🐟🍋