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Bon Appétit

Crispy-Skinned Fish with Herb Sauce

4.4

(10)

Image may contain Food Plant and Produce
Photo by Stephen Kent Johnson, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Recipe information

  • Yield

    4 servings

Ingredients

2

oil-packed anchovy fillets (optional)

1

small garlic clove, thinly sliced

1

cup chopped tender herbs (such as parsley, dill, and/or basil)

1

Tbsp. chopped pickles (capers, cornichons, or chile)

2

Tbsp. fresh lemon or lime juice or white wine vinegar

6

Tbsp. (or more) extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

4

5–6-oz. skin-on black bass, striped bass, snapper, or salmon fillets

Flaky sea salt

Preparation

  1. Step 1

    Using the side of a chef’s knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.

    Step 2

    Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don’t try to rush it), 8–12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn’t getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.

    Step 3

    Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

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Reviews (10)

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  • This was amazing. To further dry the fish for a good sear I used Thomas Kellers trick taught on his MasterClass. He drags his knife along the skin to remove any excess moisture

    • Morgan

    • Austin, TX

    • 3/4/2023

  • My fish turned out PERFECT! Thanks for this recipe.

    • Lilly

    • Vienna

    • 7/26/2021

  • For the people in the comments, what’s the best type of fish to use?

    • Anonymous

    • 7/20/2020

  • I’ve made this twice in three weeks! So delish and so easy! You end up with such a spectacular plate. 10/10 (To the person who’s fish didn’t release... you gotta use a non-stick skillet. Also, your fish might have needed extra oil. I had zero issues both times)

    • Anonymous

    • Sunnyvale,ca

    • 4/15/2020

  • My fish never released from the pan. :(

    • Anonymous

    • 10/3/2019

  • Life changing! Thank you!

    • phdm

    • 10/3/2019

  • This turned out fantastically! The acidity of the green sauce pairs super well with more oily fish. My whole family loved it!

    • recarls

    • Colorado

    • 6/29/2019