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Seared Fish with Beets and Broccoli


Searing fish in a nonstick pan produces a flavorful crust for a quick weeknight dinner. For an easy side dish, roast seasoned beets and broccoli.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2011


  • 3/4 pound red or gold beets (about 3), scrubbed, peeled, and cut into 1/2-inch wedges
  • 1 head broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound skinless, firm white-fleshed fish, such as cod, halibut, or mahi-mahi, cut into 4 fillets
  • Lime wedges, for serving


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and broccoli with 4 teaspoons oil and season with salt and pepper. Roast until vegetables are tender when pierced with a knife, 20 to 25 minutes.

  2. Meanwhile, pat fish dry with paper towels and season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Add fish and cook until lightly browned on one side, 3 to 4 minutes. Flip and cook until lightly browned and opaque throughout, 3 minutes more. Serve fish with vegetables and lime wedges.

Cook's Notes

Use any firm white-fleshed fish, such as cod, halibut, or mahi-mahi.

Reviews Add a comment

  • cinto
    4 FEB, 2014
    Quick & easy, but unfortunately not that successful. After an hour in the oven, the beets were still hard, so I transferred them to a covered dish and microwaved them to finish the cooking. Fish was good, but pan-frying fish with salt and pepper is hardly original - plain and simple is fine, but paired with the failed beets, unimpressive.
  • Hvujan
    7 OCT, 2011
    The seared fish was good and very tasty. But that may have been because of the Hawaiian Chilli water I added to it. Overall it was a good dish but not wow worthy. In the future I will steam the broccoli to avoid the after effects.