See first : Heat levels: high, medium, low, boiling and simmering
A fillet or a portion of fish cooks in six to eight minutes in a pan, and there is nothing to do during that time, except not touch it. You lay it skin side down in a hot pan, you wait for the skin to be golden and the flesh to turn opaque as it rises, you turn it for a minute, done. Fish cooks for less time than you think: as soon as the flesh flakes, it is ready.
Do not move it. Fish laid in a hot pan sticks for the first thirty seconds, then comes loose on its own once the crust has formed. If you push it before, it tears.
Ten minutes, cooking included, and fish does not wait: the vegetables and the starch are ready first.
It tore when turning: it was not ready, it will eat fine anyway, in pieces in a salad or with rice. It is dry: overcooked, one minute too many is enough, a little lemon butter on top rescues it. The skin is soft: the pan was not hot enough, or the fish was wet.
A salmon portion in the pan with the sautéed vegetables and rice by absorption: three pages, twenty-five minutes in all.
Fish meant to be eaten raw or nearly raw, like tuna or salmon pink in the centre, is chosen very fresh or spends seven days in the freezer first: that is the recommendation in France for a home freezer. For children and pregnant women, it is eaten cooked through.
Easy