How to make it

  • 1. Preheat oven to 425° F. (220° C).
  • 2. Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet you’ve brushed with olive oil. Grate remaining lemon to get 1 tsp. lemon zest; set aside. Reserve lemon for lemonade.
  • 3. Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 12-13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness; DO NOT OVERCOOK!
  • 4. While fish bakes, combine reserved lemon zest, softened butter, and herbs in a small bowl.
  • 5. Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt.
  • 6. Garnish with herb sprigs, if desired.
  • I sautéed a mixture of zucchini, red bell pepper, broccoli florets and Enoki mushrooms in butter and steamed some Basmati rice as sides. A 2012 Babich Sauvignon Blanc from NZ was perfect.

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