This week, chef David Standridge of The Shipwright's Daughter shows Tina Redwine how to make pan sear a whole fish. 

1 whole fish

2 Tbs blended canola oil or other high smoke point oil

3 Tbs unsalted butter

1 clove garlic

1 whole lemon

2 Tbs parsley chopped

In a hot skillet (cast iron, blue steel or nonstick) add oil and season fish with salt and pepper.

Add fish to pan and cook for 1 minute on high heat or until dark golden brown.

Flip and cook on other side for 1 minute then add butter and garlic clove and baste over medium high heat until butter is brown.

Squeeze lemon directly into pan (off the heat) add chopped parsley and baste to glaze.

Serve on a platter, and pour lemon butter over.