Flaky, Juicy, Buttery Fish in Minutes, EVERY TIME! | Chef Jean-Pierre

Looks absolutely delicious why would you use metal on a nonstick pan I guess if you can afford it it's okay but anyways love this channel love these recipes he's a very good chef


very entertaining to watch

I would like for you to cut up and cook more fish 🐟

yammy

Cooking fish has been a little daunting to me. Got to try this recipe! Love you Chef!❤

Sorry chef - luv your work - but this fish is overcooked - especially after being left in the sauce juice to boil!!

Wow that is incredible....

Skin side up!

Looks delicious & simple - I'm gonna make this for sure! I love this man's mouth orgasms when he takes a bite!

So much butter for such a small piece of fish is just ridiculous and excessive, but it looks very, very delicious.

Sorry Chef, but too much butter!

Awesome as always! I am wondering your opinion on brining fish. I know it needs to be brief due to the nature of the protein (10 to 15 minutes) but I have had great results with this. Your recommendation? You are a gift to the culinary world btw!

Chef, as a child I remember my grandmother using a plate with a bag or two of our marbles on top as a weight.
She as I explained before was born in 1902. These home cooks, mothers and grandmother's were ingenious and a lot of us are very grateful to you as you bring those memories back to us in your teaching.
Thank you.

This fish will convert the "I don't like fish" folks. Delicious.

I do the same , with some garlic though

How do I get the chef bible you have?

You are sysh a good motivated chef. I love the way you cook!!😊

Whenever I forget a cooking technique, I can just imagine Chef Jean explaining it to me and I remember right away! Love the videos

I always feel jealous of Jack. Gets to eat delicious food and all he has to do is record it.

Good morning Chef, diner tonight is now going to be fish. Absolutely fantastic lesson again 🙏🙏🙏🙏
Stay safe and healthy. Aussie John

I enjoyed this video very much! Thank you Chef!

excellent

I've been watching your videos for around 3 years. I stumbled upon you by accident by google when I was looking for a recipe. I've always been a great cook but you've completely elevated me to another level. You've taught me things that I'll never forget. You corrected things that I've been doing wrong the whole time and never even knew it. I've never met you and probably never will but I actually feel like we're best friends and have known each other forever. Thank you so much for doing what you do. You're changing lives forever. Hopefully, we pass on your knowledge to our loved ones. Cooking is a form of art and history and yummy!

Perfect fish cook

Chef, the fish looks wonderful. What would you recommend to serve with it????

❤❤❤❤❤

Chef, you are a bad influence on me, and I love it! I just purchased a spice mill, food weight, digital thermometer (I have the oven and laser versions too) plus incorporate many of your other tips for kitchen equipment. I would love to reciprocate by sending you a selection of flavoured extra virgin olive oils produced here in South Africa for you to try. I’m not affiliated to that company in any way but use their oils exclusively and I think you would enjoy them too! Let me know how I could send them to you. BTW, I used the food weight and thermometer last night to perfectly sear a Denver Wagu beef steak, as you did with the snapper. I was going to also put it in the oven but the internal temperature was already at 55C. Served with an onion, giant oyster mushroom, port and tarragon sauce, it was sublime!

If you cannot cook fish, you're a berk....live with it.

Maybe recommend buying ghee made from butter to cook the fish. Personally, I would use a quality oil like camolina.

Mm zoom mm zoom mmm zoom

That small bit of editing was great

All fish are different and no one way of preparing them is correct.

<3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3

Great!

Love all your videos chef!! Your hand gestures after you eat are really epic!! So cute! ❤

I just read Cod bless America 😂

Fantastic!

So no need to brine the fish in advance?

I'm going to try this later with Ahi steaks! Simple but elegant.

Lovely and deliciously looking. Merci beaucoup chef.

I made this tonight and it turned out perfectly…with a couple of adjustments…lol. I forgot to buy the capers so I used some of our fresh rosemary and it was great. The sauce was perfect. Thanks so much for a wonderful, enjoyable recipe.

You should make a video with quail.

I'd like to see you prepare a London Broil, various salad dressings like Thousand Island, and a few spicy Mexican hot sauces.

I love your channel! and I love your food!

Chef, I followed your instructions. I hope as closely as possible, but in this is a problem for me routinely the skin was not crispy. What am I doing wrong? It wasn’t a thick red snapper like yours. It was more of a fillet. Maybe I put too much clarified butter in it?

I never get enough of you, you are always superb🌷🌹🌺

Boouuudahhhh...

Love this!

You make it look so easy Chef! Going to try again next week with some fresh catch off NC coast! Love the outtakes, funny to see how patient everyone is before they dig in!