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.
The actual cook time varies, depending on type and cut of fish. I typically cook about 3-4 minutes per side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 440 (73%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 210.4mg||65 %|
|Sodium 952.3mg||33 %|
|Potassium 698.9mg||18 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 2.2g|
|Protein 38.7g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 603
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