Step by step

Method

4 steps

1. 1

   Pat 1½ pounds firm white fish fillets (cod, haddock, halibut, or sea bass) dry. Mix a rub: 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon coriander, ½ teaspoon turmeric or curry powder, ½ teaspoon salt, black pepper, and optional pinch of chili. Rub all over the fish with 1 tablespoon olive oil. Rest 10–15 minutes while you prep sides.

2. 2

   Heat 1–2 tablespoons olive oil in a wide nonstick or well-seasoned skillet over medium-high until shimmering. Lay fish in without crowding. Cook 3–4 minutes until the underside is golden and the edges turn opaque; flip gently and cook 2–4 minutes more until it flakes easily (about 145°F) and looks opaque in the center — don't walk away; thin fillets go from done to dry fast.

3. 3

   Optional quick sauce in the same pan: lower heat, add 1 minced garlic clove 20 seconds, then juice of ½ lemon and a splash of water or stock; swirl 30 seconds and spoon over the fish. Or skip and just squeeze lemon on the plate.

4. 4

   Serve with rice or couscous, a cucumber-tomato salad, and lemon wedges. You want flaky, warmly spiced fish with a golden crust — not gray steamed fillets or dry overcooked flakes.