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Two pieces of butter basted fish with garlic and thyme in a skillet with butter foaming around them.
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4.80 / 5 votes

Butter Basted Fish With Garlic and Thyme

Butter basted fish with garlic and thyme from America's Test Kitchen and Cook's Illustrated is a crazy quick and indulgent way to put a healthful dinner on the table pronto. Here's how.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mains
Cuisine: American
Servings: 2 servings
Calories: 321

Ingredients

  • Two (6 to 8 ounce) skinless firm white fish fillets*, such as cod, halibut, black sea bass, haddock, or hake, 1 inch (25 mm) thick
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon mild vegetable oil
  • 3 tablespoons (1 1/2 oz) unsalted butter, cut into 1/2-inch (12-mm) cubes
  • 2 garlic cloves, crushed and peeled
  • 4 sprigs fresh thyme
  • Lemon wedges, for serving
US - Metric

Instructions

  • Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper.
  • In a 12-inch (30-cm) nonstick skillet over medium-high heat, warm oil until hot but not smoking.
  • Reduce heat to medium and place fish skinned side down in the skillet. Using a fish spatula, gently press on each fillet for 5 seconds to ensure good contact with a skillet. Cook the fish, without moving it, until the underside is light golden brown, 4 to 5 minutes.
  • Using 2 spatulas, gently flip fillets and cook for 1 minute more.
  • Scatter the butter around the fish. When the butter is melted, tilt skillet slightly toward you so that butter pools at front of skillet. Using large spoon, scoop up melted butter and pour over the fish repeatedly for 15 seconds. Place skillet flat on burner and continue to cook 30 seconds more. Tilt skillet and baste for 15 seconds.
  • Place the skillet flat on burner and take temperature of thickest part of each fillet. Continue to alternate basting and cooking until fillets reach 130°F (54°C), about 2 minutes more.
  • Add garlic and thyme sprigs to skillet at the 12 o’clock position (butter may spatter). When spattering has subsided, continue basting and cooking until fillets reach 135°F (57°C) at the thickest point.
  • Transfer fish fillets to individual plates. Discard garlic. Top each fillet with thyme sprigs, drizzle with the butter in the skillet, and serve with lemon wedges.

Nutrition

Serving: 1portion | Calories: 321kcal | Carbohydrates: 2g | Protein: 35g | Fat: 20g | Saturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 673mg | Fiber: 1g | Sugar: 1g