Ingredients:

  • 4 (6-oz) white fish fillets (Cod, Halibut, or Tilapia)
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced into a paste
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat oven to 425°F (218°C). Pat the fish fillets bone-dry with paper towels on both sides to ensure a proper sear and prevent steaming.
  2. In a small bowl, whisk together the melted butter, minced garlic, lemon zest, lemon juice, and smoked paprika.
  3. Coat a baking sheet with olive oil. Place fillets on the tray and brush the butter mixture generously over the top and sides. Season evenly with sea salt and black pepper.
  4. Bake for 10–12 minutes on the center rack until the fish is opaque and flakes easily with a fork. Remove at an internal temperature of 140°F to allow for carryover cooking.
  5. Spoon hot pan juices back over the fillets and garnish with fresh parsley before serving.