Ron Wilson

Ron Wilson

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Rita has you covered for Lent


Lighter than most pan fried fish recipes.


4 firm white fish fillets,1-inch thickness - I used cod

1/4 cup melted butter

Juice and zest from 1 large lemon

Favorite seafood seasoning

Extra lemon slices for serving


Pat dry excess moisture from fish. This is necessary for fish to brown. Otherwise, it will steam instead of cooking golden brown.

Lemon Butter Sauce

In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp salt. Stir to combine well. Taste and add a bit more salt, if desired.

Prepare Fish

Sprinkle seafood seasoning on each piece of fish, both sides, pressing spice mixture into fish as you go. 

Heat olive oil in skillet over medium high heat until oil starts shimmering. Cook filets on each side just until fish becomes opaque, feels somewhat firm in the center, and is browned, about 2-3 minutes per side. As the fish cooks, drizzle some lemon butter sauce on, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture.

Season with a bit more seafood seasoning if needed.

Serve fish with remaining lemon butter sauce, basil or parsley, and lemon wedges.

Gilding the lily: Along with the lemon butter sauce, pass a bowl of Frisch’s (my fave) or other tartar sauce to dollop on top of fish.

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