Baked Fish Fillets

When you choose fish, you want it not to smell like fish.  That sounds odd but you are looking for a fresh outdoor smell when you choose fish.  Don't take it if it smells fishy or has a rainbow sheen to the flesh.  It has been there too long.  It should feel firm and never slimy.  This is a really tasty way to serve fish.

Bake Fish Fillets
1 pound of mild-flavored fish, about 3/4 inch thick
3 Tablespoons butter, melted
1 Tablespoon lemon juice
1 teaspoon lemon pepper or lemon zest
1/4 teaspoon salt or 1/2 teaspoon sea salt

Heat oven to 375.  Grease bottom of a rectangular pan, 11x7x1 inches (or cover with foil and spray with non-stick cooking spray).  Cut fish fillets into 4 serving pieces, if need be.  Place pieces skin side down, in the pan, folding thin ends unders if necessary for even thickness.

Mix together remaining ingredients and drizzle over the fish.  Bake uncovered for 15 -20 minutes or until the fish flakes easily with a fork.

Note: Some mild flavored fish include flounder, cod, perch and catfish.  Flounder is very thin but I just shorten the cooking time - you can do the same if you have thin fillets. 

I have substituted lime juice and lime zest for a slightly different flavor.  Our common menu with this is lima beans for Clyde, oven roasted asparagus for me, tossed salad and rice.