Pan-Seared Fish & Springtime Vegetables
A bright, vegetable-forward dinner pairing crispy pan-seared fish with a medley of springtime vegetables in a light butter sauce. German-inspired simplicity meets weeknight ease.
- Total time
- 28 min
- Servings
- 2
- Calories
- 358
- Protein
- 32g
Ingredients
- 2 fillets (6 oz each) white fish fillets (cod, halibut, or flounder)
- 1.5 cups mixed spring vegetables (peas, carrots, green beans, mushrooms)
- 3 tbsp butter
- 2 tbsp fresh lemon juice
- 3 tbsp fresh herbs (parsley and dill, finely chopped)
- 1 medium shallot, minced
- ¼ cup white wine
- to taste salt and black pepper
Instructions
- 1
Pat fish dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat 1 tbsp butter in a large skillet over medium-high until foaming, ~90 seconds.
- 3
Add shallot to the pan, cook until fragrant, about 60 seconds.
- 4
Pour in white wine, scrape up any browned bits, then add mixed vegetables. Cook 4 minutes until tender-crisp.
- 5
Push vegetables to the side. Add remaining 2 tbsp butter to the empty space, then lay fish in the pan.
- 6
Sear fish 3 minutes per side without moving — surface should be golden and opaque in the center.
- 7
Squeeze lemon juice over everything. Scatter fresh herbs on top. Serve immediately.
Tools you’ll need
- 12-inch skillet or sauté pan
- paper towels
- cutting board
- chef's knife
- wooden spoon or spatula
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