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Easy Lemon Butter Fish

4 firm white fish fillets, about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great )

3 TB melted butter

Juice and zest from 1 medium lemon

½ tsp kosher salt, plus extra to taste

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

¼ tsp freshly ground black pepper

3 TB olive oil

freshly chopped basil or parsley leaves, for garnish and flavor

extra lemon slices for serving

Use paper towels to thoroughly pat-dry excess moisture from fish fillets. This step is crucial for fish to brown nicely in pan – otherwise, it will steam instead of brown. Set aside.

In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.

In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.

In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning). Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned, about 2-3 minutes per side; lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.

Serve fish with remaining lemon butter sauce, basil or parsley, and lemon wedges.

Prep Time: 7 min Cook Time: 12 min Total Time: 19 min


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