Pan-Roasted Fish Fillets

Thick white fish fillets with a meaty texture, like halibut, cod, sea bass, or red snapper, work best in this recipe. Because most fish fillets differ in thickness, some pieces may finish cooking before others—be sure to immediately remove any fillet that reaches 135 degrees. You will need a 12-inch ovensafe nonstick skillet for this recipe.

Adjust oven rack to middle position and heat oven to 425 degrees. Pat fish dry with paper towels and season with salt and pepper. Sprinkle very light dusting of sugar (about 1⁄8 teaspoon) evenly over 1 side of each fillet. Heat oil in 12-inch ovensafe nonstick skillet over high heat until just smoking. Place fillets in skillet, sugar side down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 1-1⁄2 minutes. Using 2 spatulas, flip fillets, then transfer skillet to oven. Roast fillets until centers are just opaque and register 135 degrees, 7 to 10 minutes. Immediately transfer to serving plates and serve with lemon wedges or relish spooned over each fillet.