Ingredients:

  • 4 white fish fillets (Cod, Halibut, or Tilapia), 6 oz (170g) each
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (2g) Cracked black pepper
  • 3 tbsp (42g) Unsalted butter, melted
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 1 tsp (1g) Fresh dill or thyme, chopped
  • 1 large Lemon (50g), half juiced and half sliced into rounds
  • 1/2 tsp (1g) Red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the 4 white fish fillets completely dry with paper towels. Note: Removing surface moisture is the only way to ensure the butter clings to the protein.
  2. In a small bowl, combine the 3 tbsp melted unsalted butter, 2 minced garlic cloves, and 1/2 tsp red pepper flakes. Whisk in the juice from half of the lemon until the mixture looks slightly thickened and pale.
  3. Stir in the 1 tbsp chopped parsley and 1 tsp chopped dill or thyme. Doing this after the lemon juice prevents the acid from turning the herbs brown too quickly.
  4. Arrange the fillets in your baking dish so they aren't touching. Pour the butter and herb mixture evenly over each piece, ensuring the tops are well covered.
  5. Place the lemon rounds (the other half of the lemon) directly on top of the fillets. This protects the delicate flesh from the direct heat of the oven.
  6. Bake for 12 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should hit 145°F (63°C).
  7. Remove from the oven and use a spoon to drizzle the juices from the bottom of the pan back over the fish. Let it rest for 2 minutes before serving.