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A Slice of Europe in the Heart of New York: Markette and The Dorade
One of my favorite things to do when I travel is to just hop on a train and get off in a neighborhood I know nothing about. That’s how I ended up in in New York. It was a beautiful day, and I was just wandering around, when I saw this place that looked like it had been plucked right out of a European city. It was called Markette.
It had this beautiful, sunny patio and a bright, airy feel. It wasn’t just a restaurant. It was a market too, a place where you could grab a coffee and a pastry, or sit down for a full, beautiful meal. It had an energy that was so welcoming and relaxed, I knew I had to go in.
The vibe inside was just as lovely. It was a mix of a charming cafe and a stylish bistro. I got to talking and learned that the whole place is a love letter to Europe. The name, Markette, is a nod to the bustling outdoor markets you find all over Italy, France, and Spain.
The story I heard is that the team behind it was completely inspired by their travels. They wanted to capture that specific European feeling, the feeling of a neighborhood spot that serves as the heart of the community. A place where you can get your morning espresso, grab a bottle of wine for dinner, or meet friends for a long, leisurely meal. It wasn’t about recreating one specific place.
It was about bottling up that whole wonderful, easygoing culture of European dining and bringing it to a Boston neighborhood. You can really feel that. It’s a place built on a simple, beautiful memory of good food and good company.
The menu was a perfect reflection of that idea. It was full of simple, elegant dishes that celebrated fresh ingredients. I was in the mood for something that felt both light and satisfying, and the Pan Seared Dorade sounded perfect.
When it came out, it was a picture of beautiful simplicity. A perfect, golden piece of fish with incredibly crispy looking skin was sitting on a bed of fresh greens. It wasn’t covered in a heavy sauce or a bunch of fussy garnishes. It was confident. It was a dish that knew it was going to be delicious.
And it was. I took my first bite, and the skin was so unbelievably crispy it crackled. The fish underneath was so flaky, moist, and sweet. It tasted of the sea. It was served with a simple, bright dressing that just made the flavor of the fish pop. It was one of those meals that reminds you that you don’t need a dozen different things on a plate. You just need one perfect thing, cooked perfectly.
Markette was such a wonderful find. It’s more than a restaurant. It’s a little escape. A place that successfully bottled up the sunshine and charm of a European holiday and brought it to a street corner in Boston. It was a meal and a mini vacation, all in one.
The Crispy Skin Mission
That fish was a masterclass in simplicity. The memory of that perfectly crispy skin haunted me. It seemed like magic, but I was determined to try and conjure a little of that magic in my own kitchen.
The mission began at the fish counter. I found a beautiful fillet of dorade with the skin on. This is the whole point, so you can’t skip it. When I got home, I remembered a trick I’d heard about for getting crispy skin. The fish has to be bone dry. I laid the fillet on a plate and patted it down with paper towels, over and over, until there was no moisture left. Then I seasoned it very simply, just with salt and a lot of freshly cracked pepper.
Now for the main event. I got my best skillet, a heavy one that I knew could get really hot. I poured in a good splash of olive oil and waited until it was shimmering. This is no time for medium heat. You want it hot.
I gently laid the fish in the pan, skin side down. The sizzle was loud and immediate, exactly what I wanted to hear. I used my spatula to press down on the fish for about ten seconds, just to make sure every single bit of that skin was making contact with the hot pan.
Then came the hardest part, the test of patience. I just let it cook. I didn’t touch it, I didn’t move it. I just watched as the flesh of the fish slowly turned from translucent to opaque, creeping up the side. After a few minutes, when it was almost all cooked through, I gave it a quick flip. It only needed about thirty seconds on the other side.
I slid it out of the pan and onto a plate. The skin was a beautiful, uniform golden brown. I tapped it with my fork, and it made this perfect little crackling sound. It wasn’t the sunny patio at Markette, but as I took a bite of that crispy skin and flaky, sweet fish, it was a pretty perfect little trip back to Europe.
Chef’s Notes: Crispy Pan-Seared White Fish
• Pat fillets completely dry before cooking – Moisture prevents browning and crisping; dry skin ensures golden crust.
• Light flour dusting promotes crispness – A thin coating helps achieve delicate crunch without heaviness.
• Use a heavy-based skillet for even heat – This prevents hot spots and ensures consistent searing.
• Cook skin-side down undisturbed – Press gently to avoid curling; don’t flip too early to keep skin intact.
• Butter enriches sauce while capers add briny pop – Lemon juice balances richness with bright acidity.
• Finish gently on low heat – Allows sauce to meld without overcooking delicate fish flesh.
• Serve immediately for best texture – Crisp skin softens if left to sit; garnish with parsley for freshness.
• Pair with light sides for balance – Steamed vegetables, wild rice, or salad complement the buttery sauce.
• Optional flavor twists – Add chili flakes for heat or a splash of white wine for depth.
Crispy Pan-Seared White Fish
Dive into the simplicity and elegance of perfectly pan-seared white fish fillets with a zesty lemon butter caper sauce! This quick and easy dish delivers crispy skin, tender flesh, and a tangy, creamy topping that’s perfect for any weeknight dinner or special occasion. Whether you’re a seafood lover or a beginner cook, this recipe brings flair and flavor in under 15 minutes – a true kitchen gem ready to impress.
4
servings10
minutes12
minutes395
kcal22
minutesKeep the screen of your device on
Ingredients
- Fish Fillet
4 ounces white fish fillets such as sea bream or similar white fish, patted dry to ensure crisp skin
- Flour and Seasoning
1 tablespoon all-purpose flour for dusting the fillets lightly to promote a golden crust
sea salt to taste
black pepper to taste
- Saucing Elements
3 tablespoons unsalted butter sliced to melt evenly into the pan sauce
2 teaspoons capers drained and rinsed for brightness and texture
1 tablespoon lemon juice freshly squeezed, approximately 2 tablespoons
- Cooking Medium
2 tablespoons neutral oil such as vegetable, canola, or light olive oil, to crisp the skin without burning
- Garnish
2 tablespoons chopped fresh flat-leaf parsley to sprinkle over the finished fish for color and freshness
- Alternative Ingredients
White fish fillet: Can substitute with cod snapper, or halibut for a similar texture and flavor profile.
All-purpose flour: Use cornstarch or rice flour as a gluten-free option for dusting.
Butter: Replace with vegan margarine or olive oil to keep it dairy-free.
Capers: Capers can be swapped with green olives finely chopped if unavailable.
Lemon juice: Lime juice works well as a fresh citrus alternative.
Neutral oil: Avocado oil or grapeseed oil are good high-heat options.
Directions
- Preparing Your Ingredients – Begin by thoroughly patting each fish fillet dry with paper towels. This step is crucial for achieving a crispy skin as moisture blocks browning. Season both sides evenly with salt and black pepper, then lightly dust the fillets with flour, shaking off any surplus. This will help develop a delicate crust during cooking. Approximate time: 5 minutes. Optional: Let fillets rest at room temperature for 10 minutes before pan-searing to ensure even cooking.
- Searing the Fish – Place a heavy-based frying pan over medium-high heat and add the neutral oil. Wait until the oil just starts to smoke gently – this indicates the right temperature for crisping. Carefully lay the fillets skin-side down in the hot pan, pressing gently to avoid curling. Cook undisturbed for about 5-6 minutes until you see the edges turn opaque and the skin is golden and crispy. Avoid flipping too early to prevent skin tearing. Approximate time: 6 minutes. Optional: Adjust heat as needed to avoid burning.
- Developing the Sauce and Finishing Touches – Remove the pan from direct heat and carefully drain excess oil if present. Add the butter slices to the pan, letting them melt slowly over low heat, forming a silky base for the sauce. Return the fish to the pan, this time skin side up, and pour over the melted butter. Toss in the capers and squeeze fresh lemon juice evenly around the fillets. Allow cooking to continue on low heat for 1-2 more minutes so the flavors meld. This step intensifies the buttery tang with the salty pop of capers and citrus zing. Serve immediately, garnished with chopped parsley for a fresh finish. Approximate time: 3 minutes. Optional: Spoon the lemon butter sauce over the fish generously for maximum flavor.
- Serving Suggestion – Carefully transfer each fillet onto warmed plates. Drizzle additional pan sauce over the top, if desired, Add lemon wedges on the side for extra brightness. Enjoy immediately while the skin is crisp and the butter sauce is warm.
Equipment
- heavy based frying pan
- knife set
- Cutting Board
- measuring spoons
- silicone spatula set
Notes
- For best results, ensure your fish fillets are fresh and dry to get a crisp skin. Using a heavy-based skillet helps control heat distribution and prevents burning. You can swap sea bream with other white fish varieties like cod, snapper, or halibut. Consider serving this alongside steamed seasonal vegetables, wild rice, or a light green salad. For an extra twist, add a sprinkle of chili flakes or a splash of white wine to the butter sauce while finishing the fish. The bright citrus and salty capers always pair well with simple, clean sides for a well-rounded plate.
Nutrition Facts
- Calories: 395kcal
- Fat: 29g
- Saturated Fat: 11g
- Trans Fat: 1g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 9g
- Cholesterol: 43mg
- Sodium: 335mg
- Potassium: 84mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 1g
- Protein: 27g
- Vitamin A: 514IU
- Vitamin C: 29mg
- Calcium: 20mg
- Iron: 1mg
FAQs: Crispy Pan-Seared White Fish
How do I achieve perfectly crispy skin on white fish fillets?
Patting the fish dry before cooking and lightly dusting with flour ensures a golden, crispy exterior. Cooking in a hot, heavy-based skillet with a bit of neutral oil will give it that signature crunch, a technique often admired in dishes sold at a Markette, making it look just like the fresh seafood presentation at a Markette.
Can I substitute the fish fillet with another type?
Yes, cod, snapper, or halibut are excellent alternatives. Choosing firm, white fish ensures the fillets hold together well when pan-seared, a quality often highlighted in fresh fish selections at a Markette, similar to the offerings at a Markette seafood counter.
How should I prepare the lemon butter caper sauce?
Melt butter slowly in the pan after removing excess oil, then add capers and fresh lemon juice. Pour it over the cooked fish for a silky, tangy finish, giving the dish a professional touch like the sauces crafted at a Markette and the flavors reminiscent of a Markette-prepared meal.
What sides pair well with this pan-seared white fish?
Light sides such as steamed seasonal vegetables, wild rice, or a crisp green salad complement the rich fish and buttery sauce. These fresh accompaniments are easily sourced from a Markette, ensuring your dish feels just like a restaurant-quality plate you might pick up at a Markette.
How can I store leftovers without losing texture?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a touch of butter or oil to maintain the crispy skin and fresh flavors, preserving the quality you would expect from a Markette and keeping it just as tasty as a freshly bought Markette fillet.
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