Fried-Fish Fillets With Sherry Vinegar & Herbs

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Servings: 4 Difficulty: Intermediate
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Crispy pan-fried fish topped with a bright, herbaceous sherry vinegar reduction
Fried-Fish Fillets With Sherry Vinegar & Herbs recipe image
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Fried-Fish Fillets With Sherry Vinegar & Herbs

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 140.0

Description

This elegant yet simple dish features firm white fish fillets pan-fried to golden perfection and finished with a vibrant sauce. The combination of pure olive oil for frying and extra-virgin olive oil for the sauce creates a layered flavor profile that is both rich and fresh. A splash of sherry vinegar adds a necessary acidity that cuts through the richness, while fresh parsley, chives, and chervil provide aromatic brightness. It is an ideal weeknight dinner that feels sophisticated enough for guests. Serve immediately to enjoy the contrast between the hot, crisp fish and the warm, zesty sauce.

Ingredients

Directions

  1. If the fish skin is attached, scrape off any remaining scales. Pat the fillets dry with paper towels.
  2. Season the fish fillets on both sides generously with salt and pepper.
  3. Heat pure olive oil in a large sauté pan over medium heat. Use a smaller amount of oil if using a nonstick pan.
  4. Add the fillets to the pan. Adjust the heat according to thickness; use lower heat for thicker fillets to prevent burning.
  5. Cook for about 4 minutes total for 1/2-inch-thick fillets, turning them halfway through. Handle gently to avoid breaking the fish.
  6. Transfer the cooked fish to hot plates or a platter and keep warm.
  7. Wipe out the sauté pan with a paper towel to remove excess oil and fish bits.
  8. Add the sherry vinegar, extra-virgin olive oil, and mixed chopped fresh parsley, chives, and chervil to the pan.
  9. Bring the sauce to a rapid boil. Season with salt and pepper to taste.
  10. Spoon the boiling sauce immediately over the fish and serve right away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 140.0kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.0g5%
Cholesterol 50.0mg17%
Sodium 55.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can use red snapper (skin attached), sea bass (skin attached), salmon (skin attached or removed), tuna (skin removed), halibut (skin removed) or Dover sole (dark skin removed, light skin attached).

Ensure the fish is patted very dry before frying to achieve a better crust and prevent oil splattering.

Do not let the sauce reduce too much; it should remain fluid enough to spoon easily over the fish.

Serve immediately as the fish will continue to cook slightly from the residual heat of the pan and sauce.

Keywords: fish, fillets, sherry vinegar, herbs, pan-fried, mediterranean, olive oil, seafood, quick dinner, healthy, parsley, chives, chervil, white fish, snapper, sea bass, halibut, dinner party, weeknight meal, easy recipe
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