Ingredients:

  • 4 (6-ounce) Orange Roughy Fillets
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp High-smoke point oil
  • 4 tbsp Unsalted butter, chilled and cubed
  • 3 cloves Garlic, paper-thin slices
  • 1 large Lemon, juiced
  • 1 tsp Lemon zest
  • 2 tbsp Fresh parsley, finely chopped
  • 1/4 tsp Red pepper flakes

Instructions:

  1. Remove fillets from the refrigerator and pat excessively dry with paper towels. Allow to sit at room temperature for 10 minutes. Season both sides with salt and pepper immediately before cooking.
  2. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Lay fillets into the pan away from you.
  3. Press down lightly with a fish spatula for 30 seconds. Sear for 3–4 minutes without moving until a deep golden crust forms and the fish releases naturally.
  4. Gently flip the fillets and reduce heat to medium-low. Add cubed butter, garlic slices, lemon juice, and zest to the pan.
  5. Tilt the pan and use a large spoon to continuously baste the fish with the foaming butter and lemon mixture. Add parsley and pepper flakes. Remove from heat when fish is slightly translucent in the center; allow to rest for 2 minutes before serving.