When it comes to food, nothing compares to the taste of delicate fishes like cod, stripped bass, halibut, and swordfish. Since the Australian Dietary Guidelines recommend having one to two servings of fish per week, learning how to cook these fishes to perfection is a skill worth knowing.
One problem most people encounter, however, is difficulty in pan-searing these delicate fish in their skillets. These kinds of fish are notorious for sticking and falling apart in the pan, mainly due to the chemical reaction between the meat’s protein and the cookware’s surface. Not to worry, when you use the best non stick fry pan, you can easily pan-sear a crispy and healthy fish fillet following these simple steps.