Ingredients:

  • 4 (6 oz / 170 g) haddock fillets
  • 2 tbsp (16 g) all-purpose flour
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) black pepper
  • 2 tbsp (30 ml) neutral oil
  • 4 tbsp (57 g) unsalted butter
  • 1 tbsp (15 ml) fresh lemon juice
  • 2 tbsp (8 g) fresh dill, finely chopped
  • 1 clove (3 g) garlic, minced

Instructions:

  1. Pat each haddock fillet with paper towels until the surface is completely matte. Season both sides with salt and pepper, then lightly dredge in flour, shaking off all excess.
  2. Heat the neutral oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers and just begins to wisp smoke.
  3. Carefully lay the fillets in the pan without crowding. Press down lightly with a spatula to ensure full contact. Sear undisturbed for 3–4 minutes until the edges are golden and the fish releases easily from the pan.
  4. Flip the fillets and sear for another 2–3 minutes.
  5. Reduce the heat to medium. Add the butter and minced garlic, swirling the pan until the butter foams and smells nutty.
  6. Immediately stir in the fresh lemon juice and chopped dill. Using a spoon, continuously pour the bubbling butter over the fish for 60 seconds until the internal temperature reaches 145°F (63°C).