u/illabb

So I recently switched to stainless steel, and tbh I'm loving it. I've gotten pretty good at chicken and eggs, but fish keeps eluding me.

It doesn't stick *too* much, but it's definitely not releasing on its own, I have to pry it a bit with the spatula and leave a few bits in the pan. I also end up destroying it in the process

I've tried more oil (2 tablespoons for 240g more or less), less heat, more time, drying the filet before putting it in, but nothing seems to work. Is the only solution drowning it in oil?