Pan Seared Fish Fillet

My son loves the crispy skin of his fish, so I’ve mastered the art of making that happen. It’s a very simple and hassle-free way to cook fish, perfect for a quick and healthy mid-week meal.

Fish is packed with anti-inflammatory omega-3s, brain-boosting healthy fats, and vitamin D, which every body metabolism needs — and it’s delicious! The fish fillets cooked this way are excellent as is, served with a crispy green salad.

Pan frying is one of our favorite ways to cook fish. Follow our guide to a golden, crispy exterior and a tender, juicy interior that produces delicious fried fish every time!

Chicken, beef, pork and more are all classic protein choices that we all know and love. But, if you don’t eat meat — or if you’re sick of classic dishes like roast chicken or pork chops — seafood is another great option! Fish is one of those versatile proteins.


  • Fish filets (whatever you like, I used catfish)
  • 1 Lemon
  • 1 Tbsp Capers
  • 2 Tbsp Butter
  • Seafood magic seasoning


Liberally season your fish with an all-purpose seafood seasoning blend.

Bring the pan to med-high heat, add just enough oil (EVOO) to barely coat the pan, and add a couple of tablespoons of butter.
Place fish in the pan and cook until nicely browned, about 4 to 5 minutes on one side….. Add in the sliced lemon, a squeeze of lemon juice, and a teaspoonful of capers.
Flip the fish and cook another 4 to 5 minutes on another side, reducing heat to med.

We had this with tomato and arugula salad so guess what, that makes the entire dish keto-friendly yet packed with flavor.


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