Lemon Butter Fish
Ingredients
4 white fish fillets, firm, about 6-inches long and 1-inch thick (cod, halibut, or Mahi recommended)
3 tablespoons butter, melted
juice and zest from 1 medium lemon
1 teaspoon kosher salt, divided, plus more to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
freshly chopped basil or parsley leaves, optional, for garnish and flavor
lemon slices, optional, for serving
Directions
Using paper towels, thoroughly pat-dry the fish fillets to help ensure their browning in the pan.
In a bowl, combine the melted butter, lemon juice, lemon zest, and 1/2 teaspoon salt, stirring to ensure they are combined well. Taste for seasoning.
In a separate bowl, combine the remaining 1/2 teaspoon salt with the paprika, garlic powder, onion powder, and black pepper.
Evenly press the fish fillets into the paprika spice mixture on both sides.
In a large heavy pan on the stove-top, heat the olive oil over medium-high heat.
Once the oil is sizzling hot, add the fillets 2 at a time and cook until the fish becomes opaque, feels firm in the center, and is browned, about 3-4 minutes per side. Drizzle some of the lemon butter sauce over the fillets as they cook, reserving the rest for serving.
Season to taste and repeat until all of the fillets are cooked.
Serve the fillets with the remaining lemon butter sauce, the basil or parsley, and the lemon slices.
