Seared Fish with Lemon Mustard Pan Sauce

• 2 skin-on white fish filets, such as hake or cod
• Olive oil
• Salt
• Freshly ground black pepper
• 1 radish, cut into quarters
• 1 carrot, peeled and sliced
• 1 cup green vegetables, such as asparagus and green beans
• 1/2 shallot, minced
• 1 lemon, juiced
• 1/4 cup chicken stock
• 2 teaspoons Dijon mustard
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh dill

Lightly brush each side of the fish with olive oil and season with salt and pepper. Place the fish, flesh-side down, in the cold Essential Non-Stick Ceramic Frying Pan. Set the pan over medium heat and cook until the fish is crispy and cooked 3/4 of the way through, about 10 minutes. If the fish starts to curl, use a spatula to gently press the filet so that the entire surface touches the pan.

Flip the fish and continue cooking until the fish is firm throughout, about 2 more minutes. Remove the fish from the pan and cover with foil to keep warm. Set aside.

Return the pan to the heat. Add the radish and carrots and cook, flipping occasionally, until browned and beginning to soften, about 5 minutes.  Add the green vegetables, season with salt and pepper and cook until blistered and tender, about 5 minutes. Remove the vegetables from the pan and set aside with the fish.

Return the pan to the heat.  Add the shallots along with a pinch of salt. Sauté until softened, about 2 minutes. Add the lemon juice, chicken stock and mustard to the pan. Simmer until the sauce is reduced and thickened, about 5 minutes.

Turn off the heat and whisk in the butter. Season to taste with additional salt and pepper if desired. Serve the sauce alongside the fish and vegetables, and garnish with the fresh dill.