Atlantic Wolf fish in shallot garlic butter with thyme and coriander

1. Pat the wolffish fillets dry with paper towel and season generously on both sides with sea salt and black pepper.
2. Heat olive oil in a heavy skillet over medium-high heat until shimmering, then place the fillets skin-side down and sear undisturbed for 4–5 minutes until a golden crust forms.
3. Carefully flip the fillets and cook for a further 2–3 minutes, then transfer to a warm plate and tent loosely with foil.
4. Reduce heat to medium and add butter to the same pan; once foaming, add the minced shallots and cook for 2 minutes until softened and translucent.
5. Add the minced garlic and thyme sprigs and cook for 1 minute, stirring constantly to prevent burning.
6. Deglaze the pan with white wine and lemon juice, scraping up any browned bits, and allow to reduce by half for about 2 minutes.
7. Return the fillets to the pan and spoon the shallot garlic butter sauce over them continuously for 1–2 minutes to finish cooking and coat well.
8. Plate the fillets, spoon remaining pan sauce over the top, and garnish generously with freshly chopped coriander. Serve immediately.

Tip: Wolffish has a naturally moist, dense texture — avoid overcooking by using the press test: the flesh should give slightly but spring back. Basting continuously in the final step ensures the fish stays succulent and absorbs all the aromatics from the pan.