Or, foolproof, addicting flake-apart fish. Who can resist hot, garlicky butter with a touch of lemon on anything? But with white fish? It's crazy good. Trust me, you'll eat it all.
LEMON + GARLIC BUTTER SHEETPAN WHITE FISH
Ingredients: 6 white fish filets* (see kinds of white fish below), 2 lemons, 4 tbsp. butter, 2 tsp. minced garlic, zest of 1/2 lemon, 3 tbsp. lemon juice, 1/4 tsp. cayenne pepper, 2 tbsp. chopped parsley, sea salt, pepper, and sliced lemon.
Serves 4-6.
1. Prep fish and garlic butter: Preheat the oven to 400* F and line a sheet pan with foil. Pat dry the filets, then lay it on the sheet pan. Salt and pepper both sides to taste. Melt the butter on medium in the microwave with the garlic and lemon zest. Stir in lemon juice and cayenne pepper. Pour the butter over the fish filets. Lay slices of lemon over them if you like.
2. Roast: Roast the fish at 400* for 10-15 minutes. Remove and immediately tent with foil to hold in the heat. Sprinkle with chopped parsley before serving.
*Selecting white fish: Buy wild whenever possible, and get what you like. Some good ones are pollock, haddock, cod, tilapia, halibut, catfish, sea bass, branzino, flounder, or red snapper. I use fish filets that are not too thick and as fresh as possible. Frozen after catching is also fine; thaw in the refrigerator overnight before using. AND if using cod or halibut, increase the cooking time by 5-7 minutes, as those fish filets are typically thicker. (Check it, if the fish flakes easily with a fork and is no longer translucent, it's done.)