How to sear fish properly: the secret to a crisp outside and a juicy center.

It demonstrates instantly, whether a cook knows what they are doing or not. 

The most common mistake is a cold pan. If the oil is not hot enough, fish will start to steam instead of searing, stick to the pan, and lose its texture. The rule is simple: the oil should be hot enough for the fish to sizzle on contact. 

The second point: leave it alone. Many people start to move the fish right away - checking, flipping. Give it some time. The crust forms on its own, and when it is ready - the fish will release from the pan by itself. 

For the final touch that changes everything - add butter, a clove of garlic, and a sprig of thyme. Tilt the pan and spoon the aromaric butter over the fish - this technique is called basting, and it is what gives the fish that restaurant-level flavor, which is hard to recreate at home without knowing the technique.