Ingredients
- 1 filet d'aiglefin
- 1 à 2 cuillères à soupe d'huile de cuisson neutre (canola, avocat ou huile d'olive légère)
- Sel
- Poivre noir fraîchement moulu
- 1 cuillère à soupe de beurre (facultatif, pour la finition)
- Quartiers de citron (facultatif)
- Herbes fraîches comme le persil ou l'aneth (facultatif)
- Poêle antiadhésive ou en acier inoxydable
- Spatule large ou spatule à poisson
- Pinces (facultatif)
- Essuie-tout
Instructions
- Thaw the haddock completely in the refrigerator (or use fresh fillets). Pat the fish very dry with paper towel.
- Season both sides with salt and pepper. Lightly brush with oil (or dust very lightly with flour if you want extra crispness).
- Heat a non-stick or stainless steel pan over medium to medium-high heat. Add 1–2 tbsp oil and let it heat until shimmering.
- Place the haddock in the pan and do not move it for 3–4 minutes (this helps it release naturally and form a golden crust).
- Carefully flip the fish with a wide spatula and cook another 2–4 minutes depending on thickness.
- Optional: add 1 tbsp butter in the last minute and spoon it over the fish for extra flavour.
- Check doneness: the fish should be opaque and flake easily. Target internal temperature is 125–130°F in the thickest part.
- Remove from the pan and rest for 1–2 minutes. Finish with lemon juice and herbs if you like.