Lemon Pepper Fish

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels. Check for any remaining bones and remove them with tweezers. Season both sides with salt.
2. Make the lemon pepper mixture
   In a small bowl, combine the lemon zest, black pepper, minced garlic, thyme leaves, chopped parsley, and red pepper flakes if using. Mix well to create a fragrant herb mixture.
3. Season the fillets
   Rub the fish fillets with olive oil, then coat them evenly with the lemon pepper herb mixture, pressing gently to help it adhere to the fish.
4. Prepare to cook
   Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, allowing the butter to melt completely.
5. Cook the fish
   Place the seasoned fish fillets in the hot skillet, skin side down if applicable. Cook for 3-4 minutes until the bottom develops a golden crust. Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
6. Make the lemon sauce
   Remove the fish to a warm plate. In the same pan, add the remaining tablespoon of butter, lemon juice, and lemon slices. Swirl the pan to create a quick sauce, scraping up any browned bits from the bottom of the pan.
7. Serve
   Return the fish to the pan briefly to coat with the sauce, or plate the fish and pour the hot lemon sauce over the top. Garnish with additional fresh parsley and serve immediately with the cooked lemon slices.