Crispy, golden pan-seared white fish with beet and carrot slaw is a dish that balances texture and flavor. The delicate fish fillet gets a perfectly crisp crust while remaining tender inside. Meanwhile, the vibrant slaw adds crunch, sweetness, and a slight tang that enhances every bite. This recipe is a celebration of fresh ingredients and simple cooking techniques. Whether you serve it for a light lunch or an elegant dinner, this dish brings color and excitement to the table.
Why Choose Pan-Seared White Fish?
Crispy and Tender Balance – The fish has a golden crust while staying flaky inside.
Refreshing Vegetable Pairing – The slaw provides a natural contrast to the warm fish.
Fast and Easy to Prepare – It comes together in just 30 minutes with simple steps.
Beautiful Presentation – The colors and textures make this dish visually appealing.
Ingredients for Pan-Seared White Fish
For the Fish:
- 2 white fish fillets (such as cod, haddock, or halibut)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon lemon zest
For the Beet and Carrot Slaw:
- 1 medium beet, peeled and julienned
- 1 medium carrot, peeled and julienned
- ½ small red onion, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley
Step-by-Step Preparation
1. Prepare the Slaw
Start by peeling and julienning the beet and carrot into thin strips. Thinly slice the red onion and place everything in a mixing bowl. In a small cup, whisk together lemon juice, olive oil, honey, salt, and black pepper. Pour the dressing over the slaw and toss well. Let it sit for at least 10 minutes, allowing the flavors to blend.
2. Season the Fish
Pat the fish fillets dry with a paper towel. This helps them sear properly. Season both sides with salt, black pepper, and smoked paprika. Sprinkle lemon zest on top for a fresh citrus note.
3. Sear the Fish for a Crispy Crust
Heat olive oil in a pan over medium-high heat. Once hot, add the fish fillets skin-side down. Cook for 3–4 minutes without moving them. This allows the skin to crisp up beautifully. Flip the fillets gently and reduce the heat to medium. Add butter to the pan and let it melt, spooning it over the fish for extra flavor. Cook for another 2–3 minutes until golden brown and cooked through.
4. Plate the Dish Beautifully
Arrange a generous portion of the beet and carrot slaw on a plate. Carefully place the crispy white fish on top. Drizzle a little extra olive oil over everything for a glossy finish. Garnish with chopped parsley or microgreens for a fresh, vibrant look.
What Makes Pan-Seared White Fish Special?
This dish is special because of its contrast in textures and flavors. The fish is crispy on the outside but remains tender inside. The slaw provides a refreshing crunch with a hint of natural sweetness. Meanwhile, the simple lemon dressing brings brightness to every bite. Together, they create a balanced and satisfying meal.
Our Suggestion
For an even more complete meal, serve this dish with a side of quinoa, roasted potatoes, or a light yogurt sauce. A squeeze of fresh lemon juice just before serving enhances the flavors even more.
Final Words
Pan-seared white fish with beet and carrot slaw is an easy yet elegant dish that you can make in minutes. The crispy fish, the vibrant slaw, and the simple dressing come together to create a meal that is both refreshing and satisfying.
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