HOME-MADE LEMON BUTTER FISH

Fish is the ultimate go-to dish if you are craving something delectable to eat. This buttery fish is wholesome and filling, making it the perfect dish for a quick dinner, light lunch or an entree to a three-course meal. The trick with getting the best out of this dish is ensuring that you use good quality fish, and that the fish is as fresh as possible. The wholesome flavours and great taste of this dish make it a winner on any ocassion. This easy to prepare lemon butter fish is fabulous when prepared with any tender, flaky, mild flavored white fish. A firmer white fish works better than soft textured fish; for example,a fresh cod, halibut, or mahi mahi. Opt for a good-sized, firm white fish fillets that are about six inches long * and one inch thickness. Definitely look for that one-inch thickness, as thinner fish fillets don’t cook up as nicely. Preferably, go for pieces that are about 6″ x 3″ in length and width. We want nice-sized pieces. Besides that, a heavy, large and even-cooking skillet is your kitchen essential. For flipping delicate food, use an extra wide stainless steel turner with a smooth/narrow edge to get underneath the food and flip it easily.

INGREDIENTS:

*Three tablespoons of melted butter (real butter makes a huge difference in flavour)

*Juice and zest from 1 medium lemon — avoid bottled lemon juice. If your lemon is on the larger size, use less of it.

*One teaspoon of kosher salt, plus extra to taste (here’s why we always use kosher salt in our cooking)

*One teaspoon of paprika, for a bit of smoky flavor and natural color *One teaspoon of garlic powder *One teaspoon of tsp onion powder *A 1/4 teaspoon of freshly ground black pepper; always use fresh peppercorns and grind your black pepper fresh. *Three tablespoons of olive oil *Freshly chopped basil or parsley leaves, for garnish and flavor

*Extra lemon slices for serving (its optional but fish always looks prettier with freshly sliced lemon slivers on top).

DIRECTIONS:

**use paper towels to thoroughly patdry 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 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.

**In a separate bowl, combine the remaining 1/2 tsp 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 two 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 as you cook, 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.

Recipe source: Chew out loud