Ingredients:

  • 4 (6 oz / 170 g) white fish fillets (Cod, Halibut, or Tilapia)
  • ½ tsp (3 g) fine sea salt
  • ¼ tsp (1 g) freshly cracked black pepper
  • 1 tbsp (15 ml) avocado oil
  • 1 tbsp (14 g) unsalted butter
  • 1 clove (5 g) garlic, smashed
  • 1 sprig (2 g) fresh thyme
  • ½ lemon (approx. 1 tbsp / 15 ml) fresh squeezed juice

Instructions:

  1. Pat each fillet aggressively dry with paper towels on all sides. Season evenly with salt and pepper.
  2. Heat the avocado oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers and just begins to smoke. Carefully lay the fillets in the pan, pressing down gently for 5 seconds to ensure full contact.
  3. Cook undisturbed for 3–5 minutes. Flip once the edges look opaque and the bottom is a deep golden brown.
  4. Reduce heat to medium. Add the butter, smashed garlic, and herbs to the pan. Once the butter foams, tilt the pan and spoon the bubbling butter over the fish for the final 2 minutes of cooking. Finish with a squeeze of fresh lemon juice.