Sesame Fish

Pan-fried fish with a golden sesame seed topping is one of those back-pocket weeknight recipes that takes almost no effort but looks and tastes like you planned ahead. The method works with just about any mild white fish: perch, cod, trout, or flounder.

The technique matters here. You pan-fry the fillets in a mix of butter and oil (the oil keeps the butter from burning), then toast the sesame seeds in the same skillet to soak up all those browned fish drippings. A squeeze of fresh lemon juice over the hot seeds makes them sizzle and pop, and a hit of basil ties everything together.

The sesame-lemon-basil combination might sound unusual, but it works beautifully. The nutty crunch of toasted sesame against tender, flaky fish with bright lemon and herbaceous basil hits every note.

Pro Tips

• Pat the fillets completely dry before salting. Wet fish steams instead of browning, and you want a golden crust.
• Don’t crowd the skillet. Cook in batches if needed so each fillet has room to sear properly.
• Toast the sesame seeds over medium heat and watch them closely. They go from golden to burnt in seconds.
• Fresh basil makes a noticeable difference over dried here, since it goes into the sauce off-heat and stays bright.

Variations

• Swap sesame seeds for sliced almonds for a classic amandine-style finish.
• Use lime instead of lemon and cilantro instead of basil for a Southeast Asian twist.
• Add a splash of soy sauce to the sesame seed mixture for extra savory depth.