Pan-Seared Fish with Creamy Dill Sauce -

Pan-seared fish with creamy dill sauce is the kind of fast, reliable dinner that feels restaurant-level without any fuss. You’ll get crisp-edged, tender fish and a cool, tangy, herby sauce that goes with just about any white fish you have.

Why you’ll love this recipe

Fast: on the table in about 15 minutes.
Simple: one skillet and a small bowl for the sauce.
Flexible: works with cod, halibut, tilapia, haddock, pollock, or mahi-mahi.
Fresh flavor: lemon + dill brightens up mild fish.

Ingredients

4 fish fillets (about 5–6 oz each), cod or other mild white fish
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
2 tbsp all-purpose flour (optional, for a light crust)
2 tbsp olive oil (or avocado oil)
1 tbsp unsalted butter

Creamy dill sauce:

1/2 cup sour cream (or Greek yogurt for a lighter option)
2 tbsp mayonnaise
1 tbsp fresh lemon juice (plus wedges for serving)
1 tsp Dijon mustard
2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
1 small garlic clove, grated or minced (or 1/4 tsp garlic powder)
1–2 tbsp water or milk, to thin as needed
Salt and pepper, to taste

How to make pan-seared fish with creamy dill sauce

1) Mix the sauce. In a small bowl, stir together sour cream, mayo, lemon juice, Dijon, dill, and garlic. Add water or milk 1 tablespoon at a time until it’s spoonable. Season with salt and pepper. Refrigerate while you cook the fish.

2) Prep the fish. Pat the fillets very dry with paper towels. Season both sides with salt and pepper. If you want a lightly crisp exterior, dust with flour and shake off excess.

3) Sear. Heat a large skillet over medium-high heat. Add oil and butter. When the butter is melted and foamy, add fish (don’t crowd the pan). Cook 3–5 minutes on the first side, until golden and releasing easily from the pan.

4) Flip and finish. Flip and cook 2–4 minutes more, depending on thickness, until opaque and flakes easily. If your fillets are thick, reduce heat to medium after flipping so the outside doesn’t over-brown.

5) Serve. Plate the fish and spoon creamy dill sauce over top (or serve on the side). Finish with lemon wedges and extra dill if you’d like.

Best fish to use

Cod, haddock, pollock: mild, affordable, reliable weeknight picks.
Halibut: firmer and a little richer; great for special dinners.
Tilapia: thin fillets cook quickly; watch the timing.
Mahi-mahi: meatier texture; sears beautifully.

Tips for perfectly seared fish

Dry the fish well: moisture is the enemy of browning.
Don’t move it too soon: once a crust forms, it will release.
Use the right heat: medium-high to start, then adjust as needed.
Know when it’s done: fish should be opaque and flake easily; aim for about 135–140°F internal temp if you use a thermometer.

What to serve with creamy dill fish

Roasted baby potatoes or mashed potatoes
Rice or buttered noodles
Asparagus, green beans, or a simple side salad
Steamed broccoli with lemon

Make-ahead and storage

Sauce: make up to 3 days ahead; store covered in the fridge.
Leftover fish: refrigerate up to 2 days. Reheat gently in a skillet over medium-low or enjoy cold flaked into a salad.
Freezing: the cooked fish can be frozen, but the creamy dill sauce is best fresh (dairy-based sauces can separate).