To fully appreciate the delicate flavors of mild fish like cod and pollock, it's recommended to create a subtle pan sauce in the same skillet where the fish was cooked. This method helps in retaining the fish's natural taste without overpowering it. Roberta Muir suggests cooking the fish in oil and butter, followed by adding liquid ingredients such as lemon juice or wine to enhance flavor. Dusting the fish with flour not only creates a crisp texture but also aids in thickening the sauce, making it more cohesive and flavorful.
For maximum flavor, make the sauce in the same pan you've cooked the fish in after you've removed the cooked fish to a warm plate." Muir explains.
Dust the fish lightly in flour before adding it to the pan -- this will give it a good color and crisp finish, and the flour left in the pan will help thicken the sauce.
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