Pan Sear Fish with Asparagus
Pan-fried fish fillets served with asparagus tossed in an orange, balsamic, and smoked paprika dressing.
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Servings: 4 servings
Calories: 775kcal
Ingredients
for the asparagus:
- 2 navel oranges
- 1/3 cup white balsamic vinegar
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon lemon zest
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup extra virgin olive oil
- 1 large bunch asparagus, trimmed and cut into 2-inch pieces
for the fish:
- 2 pounds thin white fish fillets. such as cod, sole, sea bass, or grouper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2-4 tablespoons olive oil
- 3-4 sprigs fresh thyme, optional for garnish
Instructions
for the asparagus:
- Using a knife, peel the 2 oranges, removing all the white pith. Cut between the membranes to release the segments into a bowl. Break segments into smaller pieces with your hands and set aside.
- Combine the 1/3 cup white balsamic vinegar, 2 tablespoons fresh-squeezed lemon juice, 2 teaspoons smoked paprika, 1 packed teaspoon lemon zest, 1 clove minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Whisk in the 1/3 cup olive oil then add the orange pieces.
- Bring a small saucepan of heavily salted water to a boil over high heat. Add asparagus and cook until tender, about 2 to 3 minutes. Drain and run under cold water to stop cooking. Arrange asparagus on a platter and spoon some of the orange vinaigrette over the top. Reserve remaining vinaigrette for the fish.
for the fish:
- Season fish fillets on both sides with the 1 teaspoon salt and 1/2 teaspoon pepper. Place the 1/2 cup of flour in a shallow dish and cover fillets on both sides with flour, shake off excess and set aside.
- Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Once shimmering, add the fish fillets (do in batches if your pan is small) and fry on one side until golden and crisp, about 2-3 minutes. Flip and repeat on other side until fish is cooked through, about 2 minutes more. Remove from pan and add the other tablespoon of oil if necessary. Fry remaining fillets if doing in batches.
- Place fish fillets on top of the asparagus on the platter. Spoon some vinaigrette over fish, sprinkle with fresh thyme leaves if you'd like and serve with crusty bread.
Notes
- Asparagus: No asparagus on hand? Substitute broccolini or green beans, adjusting cook time slightly. Like 3-4 minutes instead of 2-3.
- Serving suggestions: Serve alongside quinoa, rice, or couscous for a complete meal.
- Avoid Overcrowding: Cook fish in batches if needed to prevent overcrowding and ensure even cooking.
- Fish: Try this with firm, flaky white fish like halibut, cod, or flounder. Use fillets that are 1/2-inch thick or less.