Kitchen notes · a little help before you start
Pan-Seared White Fish with Harissa-Fennel and Capers
Pan-Seared White Fish with Harissa-Fennel and Capers is made with fennel bulb, mild harissa paste, and capers.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
2. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
3. Prepare the pan
Follow the pan-heating step before adding its ingredients.
Get to know the ingredients
skinless (boneless firm white fish fillets such as halibut or cod)
In the method: Season fish with 1/2 tsp. of the salt, and black pepper.
kosher salt
In the method: Season fish with 1/2 tsp. of the salt, and black pepper.
freshly ground black pepper
In the method: Season fish with 1/2 tsp. of the salt, and black pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 lb. skinless (boneless firm white fish fillets such as halibut or cod)Ingredient note
Source: 3/4 tsp. kosher saltIngredient note
Source: 1/4 tsp. freshly ground black pepperIngredient note
Source: 2 Tbsp. olive oilIngredient note
Source: 1 fennel bulb (sliced thin or shaved on a mandoline, fronds reserved for garnishing)Ingredient note
Source: 1/4 cup finely chopped shallotsIngredient note
Source: 2 garlic cloves (minced)Ingredient note
Source: 1 1/2 Tbsp. mild harissa pasteIngredient note
Source: 2 Tbsp. fresh lemon juice (divided)Ingredient note
Source: 1 1/2 Tbsp. capers
How to make it
0 of 4 steps completeMake room for Pan-Seared White Fish with Harissa-Fennel and Capers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Garnish with reserved fennel fronds.
A little more help as you go
Return for the stirring
Stir occasionally as directed while the mixture cooks.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Season fish with 1/2 tsp. of the salt, and black pepper.
Which preparation step should I plan for?
Stay with the pan for the frequent stirring called for in the method.
What check should I look for as it cooks?
Cook fish until browned and crisp, 5-6 minutes.
Is there another preparation step to plan for?
Stir occasionally as directed while the mixture cooks.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dishingouthealth.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.