Pan-Frying and Sauteing

Pan-frying and sautéing in fat are great ways to cook fish, particularly delicate white-fleshed fish that has very little fat, as they help to keep the fish moist. The most famous sauté would have to be à la meunière, which is the simplest way to cook fish in a pan, and also one of the best ways. The combination of lemon juice and nut brown butter is irresistible, and although most closely associated with sole, it goes well with many different fish. In Australia, whiting, small snapper fillets or bream work really well, and, of course, shellfish thrive in the pan with lemon and burnt butter.