Our Wild Icelandic Ocean Perch shines with a simple pan-sear, finished with lemon zest and fresh juice.
Thaw
Place frozen ocean perch fillets in the refrigerator the night before you plan to cook them.
If you're short on time, place the sealed fillets in a bowl and cover with water that's slightly colder than room temperature. Hot water degrades the texture; very cold water slows the thaw. Keep the fish submerged (weight it with a smaller bowl or plate if it floats) and change the water every 20-30 minutes until fully thawed.
Pan-Sear
Heat olive oil or butter in a large skillet over medium-high heat. Season the fish with salt, pepper, and thyme to taste. Add the ocean perch to the skillet and cook for about 3 minutes per side, until cooked through.
While cooking, grate lemon zest over the fillets. When finished, squeeze a lemon wedge over the top and serve.
