Ingredients

• 4 tablespoons butter
  
• 3 cloves garlic (minced)
  
• 1 lemon
  
• 1 ½ lb white fish fillets (see notes)
  
• ½ teaspoon sea salt
  
• ½ teaspoon pepper
  
• Minced parsley (to serve)
  

Instructions

1. Warm the oven and prepare the sauce
   Heat your oven to 425°F. In a small skillet set over medium heat, melt the butter. Stir in the minced garlic and let it gently cook for about a minute. Grate the zest from the lemon directly into the pan and mix it in.
2. Line the baking dish with lemon
   Slice the zested lemon into thin rounds and arrange the slices across the bottom of a baking dish. If you have a few slices left over, keep them close—they make a great garnish later.
3. Season and assemble
   Pat the fish fillets dry with paper towels. Sprinkle both sides with the salt and pepper, then lay the fillets on top of the lemon slices. Spoon or brush the warm garlic butter evenly over the fish.
4. Bake
   Slide the dish into the oven and bake for 10–12 minutes, or until the fish flakes easily when tested with a fork. Finish with a sprinkle of fresh parsley before serving.

• “White fish” covers a range of mild-flavored varieties. Cod, lingcod, grouper, snapper, whitefish, haddock, rockfish, or sole all work beautifully here.