IE 11 is not supported. For an optimal experience visit our site on another browser.

Commander's Palace's Low-Cooked Crispy Fish

Tory McPhail's Easy "Low-Cooked" Crispy Fish
Tory McPhail's Easy \"Low-Cooked\" Crispy FishTODAY
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

This is one of my favorite recipes that we serve at Commander's Palace restaurant in New Orleans. I love it because it's very healthy, it's one-pan cooking, easy clean up, it only cost a few dollars per portion, it's a show stopping presentation and it empowers you to cook seafood in your home without your home smelling fishy for days after.

Technique tip: Use a sharp serrated knife to cut the lemon rounds evenly.

Swap option: You could swap redfish or another medium-bodied fish.


  • 4 4-ounce stripped bass filets, skin on
  • cups shiitake mushrooms, chopped
  • 2 pinches smoked sea salt, divided
  • kosher salt and ground black pepper, to taste
  • 3/4 cups fennel, cut into thin matchsticks
  • cups grape tomatoes
  • 2 cups arugula
  • 1/2 cup fresh basil, torn
  • 3 tablespoons fresh mint, torn
  • 1 lemon, sliced thinly into 12 rounds and seasoned with salt and sugar
  • 2 oranges, peeled and cut into segments
  • 2 teaspoons lemon infused avocado oil
  • 2 teaspoons crushed red pepper flakes, finely ground



Place the fish filets on a tea towel. Let sit at room temperature for at least 20 minutes to absorb as much moisture as possible.


In a bowl, season the mushrooms with a pinch of smoked sea salt. Mix thoroughly and set aside to marinate for at least 10 minutes or up to overnight.


Season the meat side of the fish filets with salt and pepper. Turn the fish over so the skin side is up and lightly brush with olive oil. Season the skin with salt and ground pepper.


Place a heavy gauge non-stick pan over low heat. Brush the pan with olive oil and lay the fish into the pan, skin side down. Space the filets evenly so the fish isn't touching each other. Do not shake the pan or disturb the fish as it cooks.


Next add the shiitake mushrooms and fennel between the gaps between the fish and around the pan. Slowly sear the fish over low heat for 7 to 10 minutes, depending on the thickness of the filet or until the fish has cooked 75% of the way on the skin side. Stir the mushrooms and fennel as needed so that the vegetables cook evenly but do not disturb the fish.


Using a fish spatula, gently turn the fish over, add the tomatoes, arugula, basil and fresh mint around the fish to allow the fish to steam in the fresh aromas for 2 minutes, or until the fish is done. Season the vegetables with a pinch of salt and pepper and gently fold together as it steams.


Arrange three slices of seasoned lemon in a triangle shape around each warm serving plate. Place a fish filet, skin side up, in the middle of each plate making sure you can see the fresh lemon on all sides. Mix the vegetables in the skillet making sure to get any remaining crispy pieces up and into the vegetables. Spoon the vegetables onto the plate between the lemon rounds and around the fish. Place the orange segments attractively on top of the fish.


In a small bowl, combine the ground red chili flakes and avocado oil. Spoon around the plate as the final garnish.