Sautéed White Fish Fillets

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Appears in Cook's Illustrated March/April 2005

A sautéed fish fillet needs a pan sauce to turn it into a satisfying main course. The problem is coordinating the cooking so that both are done perfectly.

SERVES 4

TIME 30 minutes

Sautéed White Fish Fillets

WHY THIS RECIPE WORKS

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking p...

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