EASY LEMON BUTTER FISH IN 15 MINUTES

EASY LEMON BUTTER FISH IN 15 MINUTES 4 white fish fillets, about 1-inch thickness (cod, halibut, bass, etc.) 3 TB melted butter (I use salted) Juice and zest from 1 medium lemon 2 tsp kosher salt 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 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 1½ tsp kosher salt. Stir to combine well. In a separate bowl, combine the remaining ½ tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto both sides of fish fillets. In a large, heavy pan over medium high heat, heat up the olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding (allows for 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 as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges. NOTES The actual cook time varies, depending on type and cut of fish. I typically cook about 3-4 minutes per side. Serve with rice and vegetables for a healthy meal that happens to be gluten-free.