Simple Seared Fish on Parchment Paper
Two 6-ounce fillets of skin-on Chilean sea bass or cod, )(1 1/2 inches thick)
Kosher salt and freshly cracked black pepper
2 tablespoons olive oil, plus more for drizzling
Directions
- Cut a piece of parchment paper about 1/2-inch larger than the fish on all sides.
- Pat the fish fillets thoroughly dry with paper towels, then sprinkle generously on both sides “from above” with salt and pepper. Set aside.
- Warm a large cast-iron skillet over medium-low heat, then add 1 tablespoon olive oil to the skillet and use a pastry brush to spread all over the skillet. Place the parchment paper on top and add 1 more teaspoon oil on top of the paper. Make sure to brush the entire surface of the skillet and parchment paper with oil, or they will scorch.
- Add the fish fillets skin side down on top of the parchment and press down gently with a fish spatula for 1 minute to prevent the skin from curling up. Allow to cook, undisturbed, until the skin is golden, about 3 minutes.
- Add 1 more teaspoon oil to the top of the fish, then flip and continue to cook on the opposite side until the fish is cooked through, about 3 minutes more. Feel free to add any spices or herbs that you like to the fish.