Dinner in a snap.
Looking for a surefire way to get an impressive dinner on the table in a snap?
Let us introduce you to the concept of asimple seafood supper.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
In fact, you could make this recipe with any thick fillets from white-fleshed fish.
Let the fish rest for 10 minutes before cooking to allow any juices to seep out.
Lastly, use a nonstick skillet to make the fish easier to sear.
A drizzle of fresh honey-mustard vinaigrette at the end really brightens the entire dish.
Serve with simple roasted potatoes with butter and herbs and you’ve got a full square meal.
Reserve 13 cup dressing.
Let stand at room temperature until ready to use.
Pat fish fillets dry with a paper towel; season with pepper and remaining 34 teaspoon salt.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high until shimmering.
Add fillets to skillet.
Cook, undisturbed, until a light golden crust appears on outside, about 4 minutes.
Turn fillets over; cook until fish is opaque throughout, about 2 minutes.
Remove from skillet; place on a plate lined with paper towels.
Using a slotted spoon, divide pea mixture among 4 plates.
Top each plate with 1 fillet; spoon reserved dressing evenly over fish and pea mixture.
Serve with lemon wedges.
