How best to cook fresh fish?

[Jonathan Wilson]

I bought a piece of what the local fishmonger labeled fresh Australian Pink
Snapper. (whether it was WA local or eastern states I dont know)

Its a reputable fishmonger and I trust their labels. (and at $13 or so for
a fillet it better be good :)

I cooked the fish by putting it into a plastic bag and adding some fresh
(bought along with the fish) herb and garlic breadcrumbs and massaging it
to coat the breadcrumbs. Then I put my frypan on the heat and added a
little bit of a good olive oil, then I added the fish.

The fish tasted OK but it wasnt perfect by any means. It was a little bit
greasy

What should I do next time to ensure better outcomes? How long should I
cook the fillet for? What heat level should I use? Should I buy a different
species of fish? Should I cook it a different way (e.g. grilling it on my
George Foreman Grill instead of frying it)? Should I find a different
fishmonger?

["Michael" @hotmail.com>]

Post by Jonathan Wilson
I bought a piece of what the local fishmonger labeled fresh Australian Pink
Snapper. (whether it was WA local or eastern states I dont know)
Its a reputable fishmonger and I trust their labels. (and at $13 or so for
a fillet it better be good :)
I cooked the fish by putting it into a plastic bag and adding some fresh
(bought along with the fish) herb and garlic breadcrumbs and massaging it
to coat the breadcrumbs. Then I put my frypan on the heat and added a
little bit of a good olive oil, then I added the fish.
The fish tasted OK but it wasnt perfect by any means. It was a little bit
greasy

You could get the fish crispier and less greasy by using a higher heat and
adding the crumbs at the last moment, (if you didn't already), so it doesn't
soak up moisture and become soggy and greasy. Or forgo the crumbs and just
lightly dust in flour, shaking off as much as possible; high heat on one
side until it's cooked through 3/4 and skin or flesh is crisp, and then flip
for a matter of seconds and get it out to rest. If you're not using fish
with skin and therefore aren't concerned about soggy skin, a squeeze of
lemon when you flip the fish with a knob of butter is nice too.

Post by Jonathan Wilson
What should I do next time to ensure better outcomes? How long should I
cook the fillet for? What heat level should I use? Should I buy a
different species of fish? Should I cook it a different way (e.g. grilling
it on my George Foreman Grill instead of frying it)? Should I find a
different fishmonger?