Pan roasted fish fillets with herb butter from The New York Times Cooking by Julia Moskin

  • thyme
  • herbs of your choice
  • Show all ingredients...

  • EYB Comments

    See recipe for herb suggestions and fish suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    See recipe for herb suggestions and fish suggestions.

  • rachel_q1lg6q on March 28, 2026

    One of our favorites especially with company!

  • ashallen on September 23, 2019

    Excellent, simple way to pan-cook fish - the fish comes out luscious and flavorful. It looks like a lot of fat, but you can choose to eat as much or as little of it as you like. Recipe calls for 1/2-1 inch-thick fillets - 1.5-inch fillets have also worked. Turning down the heat and covering the pan for a bit helps the thicker fillets cook through without scorching the exterior. This recipe can be spattery - I usually use a dutch oven vs. skillet to contain some of the spray.

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