Ingredients
4 white fish fillets, about 6 inches long, 1-inch thickness (cod, halibut, or mahi would work well.)
3 tbsp melted butter, but unsalted is fine
1 medium lemon, juiced and zested
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 tbsp olive oil
basil or parsley leaves, freshly chopped, for garnish and flavor
extra lemon slices, for serving
Preparation
Use paper towels to thoroughly pat-dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan. Set aside.
In a bowl, combine melted butter, lemon juice and zest, and ½ teaspooon kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
In a separate bowl, combine the remaining 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 – lightly drizzle some of the lemon butter sauce while cooking, 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 with remaining lemon butter sauce, basil or parsley, and lemon wedges.
