INGREDIENTS
1 lb. tautog or other white fish fillet
Smoked paprika
Olive oil for baking plus 1/4 cup for the sauce
Shredded parmesan cheese
Even amounts of each, all chopped: mint, basil, chives, parsley, rosemary.
Juice of 1 lemon
Zest of 1 lemon
1 tbsp. butter
DIRECTIONS
Preheat the oven to 475.
On a baking sheet, grease it with a little olive oil and arrange fillets. Sprinkle each fillet with parmesan cheese then sprinkle a little bit of paprika on each. Bake for 8 minutes or until fish is cooked through.
In a saucepan, heat 1/4 cup olive oil, butter and lemon juice for 5 minutes. Add the zest and herbs then stir to combine. Let that simmer for 5 minutes while the fish cooks.
Using a strainer, pour the sauce through and discard of the herbs (or leave them if you want).
Drizzle each fillet with the sauce then enjoy!
