Ingredients:

  • 4 (6 oz / 170 g each) firm white fish fillets (Cod, Halibut, Haddock, or Tilapia)
  • 1 tbsp (15 ml) extra virgin olive oil or melted unsalted butter, plus extra for the pan
  • ½ tsp (3 g) sea salt or kosher salt
  • 2 tbsp (30 g) unsalted butter, melted, or 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (10 g) freshly cracked black peppercorns
  • 1 tbsp (15 ml) fresh lemon juice (about ½ lemon)
  • Zest of 1 large lemon
  • 1 tsp (5 g) garlic powder, or 2 cloves fresh garlic, minced
  • ½ tsp (3 g) smoked paprika (optional)
  • 1 small lemon, sliced thinly into 8 rounds
  • 2 tbsp (10 g) fresh parsley, finely chopped
  • Pinch of flaky sea salt (for finishing)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly brush with oil or melted butter to prevent sticking.
  2. Pat the fish fillets thoroughly dry using paper towels. Place the fish on the prepared sheet. Lightly drizzle the fish with 1 tbsp of oil/butter and sprinkle with salt.
  3. In a small mixing bowl, combine the melted butter/oil, freshly cracked black pepper, lemon juice, lemon zest, garlic powder, and paprika (if using). Whisk until combined.
  4. Spoon the compound mixture evenly over the top and sides of the fillets, ensuring the seasonings adhere thickly. Arrange two thin lemon slices on top of each fillet.
  5. Bake for 12–18 minutes, until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  6. Remove from the oven and allow the fish to rest on the tray for 5 minutes. Transfer to serving plates, garnish liberally with fresh chopped parsley and a final pinch of flaky sea salt, and serve immediately.