 | | Directions |
- Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should be at least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a double thickness.
- Preheat the oven to 400.°
- Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve the juice from the unsliced half.
- Season four pieces of fish - about six ounces each - with salt and pepper. Over medium heat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish without crowding. Sauté the fish briefly on each side in the butter.
- Put one or two slices of lemon on top of each piece of fish, drizzle half of the reserved lemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt together two tablespoons butter, the chopped lemon zest and the remaining lemon juice. Begin checking for doneness after ten minutes.
- Actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done. Pour the lemon-butter mix over and serve immediately.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large oven-proof skillet
Servings: 4
|  | | Ingredients | | - | | 1 1/2 pounds fish fillets |
| - | | 1 lemon |
| - | | 4 tablespoons butter |
| - | | salt and pepper |
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