A blast of heat in a cast-iron pan and basting of golden butter does wonders for plain fish fillets. You can use virtually any white fish fillet, skin on, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching.
Seared Fish With Kimchi and Chicken Sausage
SERVING: 1 People
TIME: 20 min
COOKING TIME: 15 min
- ½ cup Kimchi
- ½ lb White fish fillet
- 1 Chicken sausage
- 1 Potato wedge
- 2 Sprig Of Rosemary
- 1 Fresh bay leaf
- 4 tbsp Butter
- A pinch Salt and pepper, to taste
- 1 Sprig of fennel
Use paper towels to thoroughly pat-dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan. Set aside.
In a pot over medium-low heat, add rosemary and butter and cook for 2-3 minutes until melted. Add the potato wedge and cook for another 3-4 minutes until soften. Remove the pot from heat.
In a cast iron pan over medium heat, cook kimchi and chicken sausage on both sides for 6-8 minutes until browned. Set the kimchi and sausage aside.
Add butter, and sear the fish fillet over medium heat in the cast ion pan with rosemary and bay leaf. Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned.
Season with salt and freshly ground black pepper to taste. Serve fish with with the butter sauce. Garnish with fennel on top. Enjoy!
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