My Goals and Discoveries
Tender, moist flesh
To ensure that the fish doesn’t overcook, we frequently take its temperature during the butter-basting process.
Evenly cooked, intact fillets
The fish is cooked from above via the hot butter and from below via the hot skillet, which results in evenly cooked flesh. To keep the fillets intact, we flip them only once, before they become too fragile.
The nutty sweetness of browned butter perfumed with garlic and thyme adds nuanced flavor to the mild fillets.