{"id":860,"date":"2016-11-11T20:50:45","date_gmt":"2016-11-11T20:50:45","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=860"},"modified":"2016-11-11T20:51:04","modified_gmt":"2016-11-11T20:51:04","slug":"fish-fillets-pan-roasted-with-herb-butter","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=860","title":{"rendered":"FISH FILLETS PAN ROASTED WITH HERB BUTTER"},"content":{"rendered":"<p><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: large;\">Two 5 to 6 ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, \u00bd to 1 inch thick;<\/span><\/strong><\/p>\n<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Salt and ground pepper;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">3 tablespoons of grapeseed or canola oil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 tablespoons unsalted butter;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 sprigs of fresh thyme, tarragon, chives;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 tablespoon of chopped flat-leaf parsley; and <\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Lemon wedges.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Pat <strong>fillets dry with a paper towel and season on both sides with salt and pepper.<\/strong><\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil and place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skins, press down gently with a spatula for about 20 seconds to prevent curling.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes and carefully flip the fillets and add butter and thyme to pan. Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until the fish is a golden brown all over and cooked through, about 45 to 90 seconds more, depending on the thickness of the fish. Serve immediately with chopped parsley and lemon wedges.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two 5 to 6 ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, \u00bd to 1 inch thick; Salt and ground pepper; 3 tablespoons of grapeseed or canola oil; 2 tablespoons unsalted butter; 2 sprigs &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=860\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[89,160,256],"class_list":["post-860","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-fish","tag-salmon","tag-snapper"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=860"}],"version-history":[{"count":3,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/860\/revisions"}],"predecessor-version":[{"id":863,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/860\/revisions\/863"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}