#Fish fillets plus

3 TB olive oil we use olive oil for most of our cooking, which feels healthier to me, as well as works really well with most recipes.1/4 tsp freshly ground black pepper always use fresh peppercorns and grind your black pepper fresh.1 tsp garlic powder it serves as your weeknight time-saving aromatic.1 tsp paprika, for a bit of smoky flavor and natural color.

#Fish fillets plus

1 tsp kosher salt, plus extra to taste ( here’s why we always use kosher salt in our cooking).If your lemon is on the larger size, use less of it. Juice and zest from 1 medium lemon - avoid bottled lemon juice.3 TB melted butter (I use salted, but unsalted is fine) - real butter makes a huge difference in flavor.

You likely have the remaining ingredients in your kitchen already: For flipping delicate food like fish, I use an extra wide stainless steel turner with a smooth/narrow edge to get underneath the food and flip it easily. Besides that, a heavy, large and even-cooking skillet is your kitchen essential. Go for pieces that are about 6″ x 3″ in length and width. Just be sure your fillets are about 1-inch thick, to ensure that nice thick texture. Definitely look for that 1-inch thickness, as thinner fish fillets don’t cook up as nicely. You’ll want 4 good-sized, firm white fish fillets that are about 6 inches long and 1 inch thickness. A nice fresh cod, halibut, or mahi mahi would work beautifully. A firmer white fish works better than soft textured fish. This Easy Lemon Butter Fish is fabulous with any tender, flaky, mild flavored white fish. Use tender, flaky, mild flavored white fish fillets