Scoring and Sautéing Fish Fillets

The skin of fish fillets is scored before sautéing to prevent the fish from curling in the pan during cooking. This ensures that the fillet lies flat in the pan, to encourage even browning and color.

Score the skin of the fish.

Season the fish with salt and pepper; sprinkle with flour and pat off excess.

Heat the oil with the aromatics over medium heat. When the oil is hot, add the fish, skin side down, and cook until well browned on both sides. Season with the juice of ½ lemon halfway through cooking.