Sautéed White Fish Fillets

Name: Sautéed White Fish Fillets
Ingredients: 1/2 cup, all-purpose flour; 4 - 6 , boneless, skinless thick fish fillets (4 to 6 ounces each; see note); 6 - 8 , boneless, skinless thin fish fillets (3 to 4 ounces each; see note); 2 tablespoons, vegetable oil; , Salt and ground black pepper; 1 , lemon, cut into wedges (for serving)

Main Courses
Fish & Seafood
Weeknight

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

Why This Recipe Works

This is a members' feature.