You can use tilefish, cod, halibut, or blackfish that’s around 1 in (2. 5 cm) thick. If you have thinner fillets, they’ll cook a few minutes faster. Check the fish for pin bones and use tweezers to pull them out.
Leave at least 1/2 in (1. 3 cm) of space in between the fillets.
Use a spoon to ladle the scallion butter sauce over the tops of the fillets as they cook. Avoid turning or moving the fish while it sautés.
Leave the lid off and cook the fish until it flakes easily. Feel free to use your favorite herbs or whatever herbs you have on hand.
Store the leftover fish fillets in an airtight container for up to 3 or 4 days.
Cutting the fish lengthwise will help them cook evenly. Try using cod, tilapia, halibut, or rockfish.
Let the extra breadcrumbs down into the shallow dish.
If your skillet isn’t large enough to hold all of the fillets in a single layer, fry them in batches.
Avoid storing the pan-fried fillets because they’ll become soggy as they’re refrigerated.
For more heavily seasoned fish, try 1/4 teaspoon (1. 5 g) of salt and 1/4 teaspoon (0. 5 g) of pepper.
If your fish fillets are thicker than 1/2 in (1. 3 cm), add a few minutes to the baking time. Use tilapia, halibut, cod, silver dory, or rockfish.
The sauce should be completely smooth and melted.
If the fish isn’t done, return it to the oven and check it again in 2 minutes. Thicker fish may need more time.
Consider serving the fish with a salad, crusty bread, or roasted potatoes. Avoid storing leftover baked fish in cream sauce because the sauce will separate.
