One of the people I work with asked me about cooking fish. My standard answer is always "Don't overcook it". What most people do however is just the opposite. Here is a method for a quick fish saute that finishes in the oven. It can be adapted to any kind of fish. Do not use this method with Shrimp - you will overcook the Shrimp.
Set oven for 400
Take your fish out of the wrap or package and rinse with cold water. This will remove any loose scales or other debris left over from the fish monger. Pat it dry and set on a clean dry dish.
In shallow dish long enough to accommodate the fish, mix the following:
1/2 cup of all purpose flour
1 teaspoon cornstarch
1 teaspoon of salt
1/2 teaspoon of cracked black pepper.
pinch of Smoked Sweet Paprika
mix together to blend. Dredge the fish in the flour on both sides so that it is lightly coated. Place in a preheated saute pan that has Extra Virgin Olive Oil and butter heating. (Don't let the butter brown) Fry the fish on both side until is it brown. Then place the pan in the oven for 3- 5 minutes until the fish is done.
Take the pan out of the oven and place the fish on a serving platter or plate. Add a minced shallot to the pan and cook for about one minute then add 1/4 cup of a good white wine to deglaze the pan. Take it off the heat and add 2 tablespoons butter. As soon as the butter is melted pour the pan sauce over the fish and serve.
