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Festive Seafood Skillet

This dish features a medley of seafood, including firm white fish and shellfish, seared to golden perfection. Cooked quickly in a skillet with garlic, chili flakes, white wine, and fresh herbs, it results in tender, flaky, and aromatic seafood with a bright, lively flavor. The final presentation is vibrant and inviting, perfect for holiday celebrations or special dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: seafood
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 fillets white fish fillets (cod, haddock) patted dry
  • 200 grams shrimp or scallops peeled and deveined
  • 4 cloves garlic minced
  • 1/2 teaspoon chili flakes adjust to taste
  • 1 whole lemon juiced
  • 2 tablespoons olive oil for searing
  • 1/2 cup white wine for deglazing
  • 2 tablespoons fresh herbs (parsley, dill) chopped, for garnish

Equipment

  • Large Skillet
  • Tongs
  • Sharp Knife
  • Ladle or spoon
  • Lemon Squeezer

Method
 

  1. Start by heating a large skillet over medium-high heat and add olive oil, allowing it to shimmer and become fragrant.
  2. Place the fish fillets in the skillet, searing each side for about 2-3 minutes until they develop a golden crust and are just cooked through. Carefully flip with tongs to avoid breaking the fish.
  3. Add the minced garlic and chili flakes to the skillet, cooking for about 30 seconds until fragrant and slightly toasted, filling the air with aroma.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce by half, about 2-3 minutes.
  5. Squeeze fresh lemon juice over the seafood and stir gently to combine, allowing the flavors to meld and the seafood to absorb the bright citrus.
  6. Add the shrimp or scallops to the skillet, cooking for another 2-3 minutes until they turn opaque and tender.
  7. Sprinkle chopped fresh herbs over the seafood, giving it a final gentle stir to distribute the herbs evenly.
  8. Remove from heat and let the seafood rest for a minute to lock in moisture and flavor.
  9. Serve the seafood hot, garnished with extra herbs and lemon wedges for an added burst of freshness.