Pan-Seared Burbot with Lemon & Dill
This elegant recipe highlights the delicate, sweet flavor of burbot through a simple pan-searing technique, complemented by bright lemon and fresh dill, served alongside tender steamed asparagus.
For 2 servings
**Prepare Fish**: Pat the burbot fillets thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
**Heat Skillet**: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add olive oil and butter. Once the butter is melted and sizzling, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
**Sear First Side**: Carefully place the burbot fillets, skin-side down (if applicable), into the hot skillet. Sear undisturbed for 3-4 minutes until a beautiful golden-brown crust forms and the fish releases easily from the pan.
**Flip and Finish**: Gently flip the fillets. Add a squeeze of fresh lemon juice (from half a lemon) to the pan. Continue to cook for another 2-3 minutes, or until the fish is opaque throughout and flakes easily with a fork. You can spoon the pan juices over the fish as it cooks.
**Cook Asparagus**: Remove the cooked burbot fillets from the pan and set aside on a warm plate, loosely tented with foil. Add the trimmed asparagus spears to the same skillet (add a splash more oil if needed) and sauté for 3-5 minutes, or until tender-crisp, seasoning with a pinch of salt.
**Plate and Serve**: Divide the burbot and asparagus between two plates. Garnish the fish with fresh chopped dill and serve immediately with lemon wedges on the side for an extra squeeze.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Dry Fish is Key**: Always pat fish fillets very dry before searing. Excess moisture prevents a good crust from forming and can lead to steaming instead of searing.
- 2**Don't Overcrowd**: Cook fish in batches if necessary to avoid overcrowding the pan, which lowers the temperature and prevents proper searing.
- 3**Know Your Doneness**: Fish is cooked when it flakes easily with a fork and is opaque throughout. An instant-read thermometer should register 145°F (63°C) at the thickest part.
- 4**Use a Hot Pan**: A properly preheated skillet is crucial for achieving a crispy, golden crust on the fish. Ensure the oil is shimmering before adding the fish.
Adapt it for your goals.
Herb Swap
Replace dill with fresh parsley, chives, or tarragon for a different aromatic profile that complements the fish.
Citrus TwistCitrus Twist
Use lime juice and zest instead of lemon for a sharper, more exotic flavor, perhaps with a pinch of chili flakes.
Creamy Pan SauceCreamy Pan Sauce
Deglaze the pan with a splash of dry white wine and a tablespoon of heavy cream after removing the fish for a quick, luxurious pan sauce.
Why this is on our healthy list.
Rich in Omega-3s
Burbot is a good source of omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.
Lean Protein Source
Provides a high-quality, lean source of protein essential for muscle repair and growth, satiety, and overall bodily functions, with fewer calories than red meat.
Vitamin C Boost
Lemon adds a significant amount of Vitamin C, an antioxidant that supports the immune system, aids in iron absorption, and promotes healthy skin.
Frequently asked questions
Burbot is a freshwater cod-like fish known for its mild, sweet flavor and firm, flaky white flesh. It's often compared to lobster or monkfish due to its texture and delicate taste.
