A white fish pan-seared in buttery avocado oil until the skin crisps and the flesh turns opaque, finished with lemon and fleur de sel. This shelf gives you one beautiful ingredient to build on, so we keep it simple and let the oil shine.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 17 g protein, 38 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 5-ounce white fish fillets dry with paper towels and season both sides with salt and pepper. Slice one lemon into wedges and mince two garlic cloves.
2. Set a skillet over medium-high heat and add 3 tablespoons avocado oil. When the oil shimmers and smokes faintly, place the fillets skin-side down in the pan and cook without moving them until the skin is golden brown and crisp, about 4 to 5 minutes.5 min
3. Flip the fillets and cook the other side for 2 to 3 minutes more until the flesh is opaque at the thickest part. The fish is done when it flakes easily.3 min
4. Transfer the fish to plates. Scatter the minced garlic into the hot pan for 30 seconds to just bloom it in the residual oil, then squeeze lemon juice over the fillets and add a pinch of fleur de sel. Pour the warm garlic oil over the fish.

Note Swap white fish for salmon or halibut if you prefer. Leftovers keep covered in the fridge for one day, good cold or reheated gently. Serve with steamed greens or crusty bread to soak up the oil.