Sauteed Fish Fillets

Fish fillet is derived from the French word "filet", which means strip. It’s a fish’s flesh, cut lengthwise away from the bone along the sides, parallel to the backbone. Besides bones, scales, guts, other stomach contents are also removed when preparing fish fillets that are also referred to as boneless fish.

A Sautéed Fish Fillet is a simple and quick dish to cook. Simply cover the fillets in a mixture of flour, salt and pepper, and cook in oil on both sides until lightly browned. Since it's such a straightforward process, it also allows for a lot of experimentation and variation with the spices and seasonings one is adding. For instance, consider adding cayenne, red chilli peppers, or chilli powder for a spicy kick. Some paprika might also help. For a more fusion flavour, try adding curry powder. And remember to pile on the pepper if that’s the kick you want. The fillets can also be sautéed in a white wine sauce, red wine sauce, or some other sauce altogether. The possibilities for creativity are endless. One can pair the dish with sautéed vegetables on the side.

While the dish can use any fish like cod, halibut, tilapia, haddock, and so on, it’s essential to not overcook the fish. Eating the dish also comes with several health benefits, since seafood is generally good for health. Fish is a great source of omega-3 fatty acids, which keep the heart and brain healthy by managing blood pressure and reducing the risk of heart disease. It also reduces risk of depression, ADHD and other mental health challenges. It may also prevent diabetes and arthritis, and prevent inflammation.