The trick is to get the skillet fairly hot before adding the fish and resist flipping for a minute or two as a beautiful golden crust forms. To balance the meal, we added pickled onions and spinach. Cook, relax and enjoy!

What you’ll need: 1 small red onion
¼ cup white wine vinegar
2 tsp black sesame seeds
2 tsp white sesame seeds
1 tsp dried mint
12 oz pollock filets
fresh mint sprigs
1 lemon
3 oz baby spinach
coarse salt
olive oil
freshly ground pepper

Equipment: medium saucepan
nonstick skillet

Recipe steps: 1. Pickle onions
Trim, halve and peel onion. Thinly slice and place in a medium saucepan. Add vinegar and a pinch of salt. Bring to a simmer and cook, stirring, until onions are soft and pink, about 4 minutes. Remove from heat and set aside.

2. Make sesame mixture
   Combine sesame seeds and mint on a plate. Rub pollock with 2 teaspoons oil and season with salt and pepper. Dip one side of pollock into sesame mixture, pressing to help adhere. Set fish aside while you make dressing.

3. Chop lemon and mint
   Pick mint leaves from stems. Thinly slice half of lemon, then stack slices and chop. Add mint leaves to lemon and continue until finely chopped.

4. Make dressing
   Place lemon-mint mixture in a small bowl and squeeze remaining lemon half over. Add 1 tablespoon oil, season with salt and pepper, and whisk to combine.

5. Sear fish
   Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add fish to skillet, sesame-side down, and cook until crisp and golden, about 2 minutes. Flip and cook until golden brown and fish is just cooked through, about 2 minutes more.

6. Serve
   Arrange spinach on a platter and top with pickled onions and fish. Spoon lemon-mint dressing all over fish and spinach. Enjoy!

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