The delicate flavor of white-fleshed fish, for me, is best when cooked simply. In fact, the most important thing is seasoning the fish properly and making sure not to overcook it, which is a good reason to salt it an hour before you want to cook and why it makes sense to finish cooking or re-warming the fish in the oven. <br /> <br />This dish is a great recipe for entertaining because you can brown the fish without cooking it completely and then when you are ready, you can finish it up in minutes in the oven. I also find that it is a great dish for date night at home or a special occasion dinner for two, such as an anniversary. Since it is a special occasion dinner you will probably want to serve wine. A great pairing with this dish is Uproot's Sauvignon Blanc. <br /> <br />Finally, the fish you use is up to you. I love Dover sole, but it is hard to find; you are going to have to skin it, and then bone it too. Flounder is an excellent alternative, as is halibut.

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