Breaded fish straight from the freezer needs nothing but a hot pan and a sharp sauce. These crunchy fillets take five minutes, leaving you time for a simple tartare to cut the richness and brighten the plate.

Serves 2. 15 minutes, 12 at the stove.

About 640 calories a serving, 7 g protein, 17 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers, about two minutes.2 min
2. While the oil heats, halve the lemon and whisk together 1/4 cup mayonnaise, the juice of half the lemon, and a pinch of salt and pepper in a small bowl to make tartare sauce.
3. When the oil is hot, lay the 2 fillets in the pan and cook for two minutes until the bottom is golden and crisp.2 min
4. Flip the fillets and cook for two more minutes until the second side is golden and the flesh flakes easily under a fork.2 min
5. Transfer the fillets to a plate, season with salt and pepper, and serve with the tartare sauce and the remaining lemon half for squeezing.

Note Swap the tartare for hot sauce or cocktail sauce if you prefer. Leftovers keep two days in the fridge and are good cold the next day with a salad. Serve with roasted potatoes or rice pilaf to round out the meal.