Pan-Seared Burbot with Lemon & Dill

Name: Pan-Seared Burbot with Lemon & Dill
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g burbot fillet (skin removed, cut into 4 portions, patted very dry); 0.5 tsp salt; 1 pinch black pepper; 1 tbsp olive oil (for searing); 2 tbsp butter (unsalted); 2 pcs garlic (cloves, thinly sliced); 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest (finely grated); 3 tbsp dill (fresh, roughly chopped)

RATING

0.0/5

TASTE SCORE

8/10

Delicate, flaky freshwater burbot fillets with a golden pan-seared crust, finished with bright lemon, fresh dill, and a nutty brown butter finish. A simple, elegant dinner that comes together in under 20 minutes.

PREP

COOK

10m

SERVES

100 G

223 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gburbot fillet · skin removed, cut into 4 portions, patted very dry½ tspsalt1 pinchblack pepper1 tbspolive oil · for searing2 tbspbutter · unsalted2 pcsgarlic · cloves, thinly sliced2 tbsplemon juice · freshly squeezed1 tsplemon zest · finely grated3 tbspdill · fresh, roughly chopped

NUTRITION · PER SERVING

223

CALORIES · 100 G

Protein29g · 52%

Carbs1g · 2%

Fat11g · 44%

Fiber0g

Sugar0g

Saturated fat4g

Cholesterol15mg

Sodium483mg

Potassium625mg

Phosphorus6mg

How we calculate →

METHOD · 4 STEPS

prep
Pat the burbot fillets dry and season.
1.Use paper towels to pat each fillet completely dry on both sides — moisture is the enemy of a good sear.
2.Season all sides evenly with salt and black pepper.
fry · ~7 min
Sear the fillets until golden.
1.Heat the olive oil in a cast iron skillet over medium-high heat until shimmering but not smoking.
2.Gently lay fillets in the pan, presentation-side down, leaving space between each piece.
3.Cook undisturbed for 3 to 4 minutes until a deep golden crust forms and the fish releases easily from the pan.
4.Flip carefully with a fish spatula and cook the second side for 2 to 3 minutes until just opaque throughout.
TIPDo not move the fillet once it hits the pan — it releases naturally when the crust is ready.
saute · ~2 min
Brown the butter with garlic.
1.Transfer fish to a warm plate and reduce heat to medium-low.
2.Add butter to the same pan and let it melt, swirling gently until it turns golden and smells nutty (about 1 minute).
3.Add sliced garlic and sauté until fragrant and just turning pale gold, about 30 seconds.
TIPWatch the butter carefully — it goes from brown to burnt in seconds.
assemble
Finish with lemon and dill.
1.Remove the pan from heat and stir in lemon juice and lemon zest.
2.Spoon the brown butter sauce directly over the seared fillets.
3.Scatter fresh dill generously over the top and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the burbot fillets bone-dry with paper towels; any moisture will prevent a good sear.
2
Use a heavy cast-iron skillet for even heat and a steady golden crust on the fish.
3
Let the fillets cook undisturbed for 3-4 minutes — they release naturally when the crust is ready.
4
Brown the butter over medium-low heat and swirl continuously; it can go from nutty to burnt in seconds.
5
Serve the fish immediately after spooning the sauce to keep the crust crisp and the fillets moist.
6
Leftover cooked burbot can be refrigerated up to 2 days; reheat gently in a pan to avoid drying.

RECIPE VARIATIONS

Adapt it for your goals.

Herb swap

Replace dill with fresh tarragon or parsley for a slightly more anise-like or clean finish, ideal if you prefer a different herbal profile with the brown butter.

Caper lemon