Pan Seared Fish Fillet

INGREDIENTS:

4 fish fillets (such as cod, salmon, tilapia, or trout), about 6 ounces each

Salt and pepper, to taste

2 tablespoons olive oil or butter

Lemon wedges, for serving

Fresh herbs, such as parsley or dill, for garnish (optional)

DIRECTIONS:

Pat the fish fillets dry with paper towels and season them generously with salt and pepper on both sides.

In a large skillet, heat the olive oil or butter over medium-high heat until shimmering.

Carefully add the seasoned fish fillets to the hot skillet, skin-side down if applicable, and cook for 3 to 4 minutes without moving them.

Using a fish spatula or tongs, carefully flip the fillets over and continue cooking for an additional 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork.

Remove the fish fillets from the skillet and transfer them to a serving platter.

Squeeze fresh lemon juice over the fillets and garnish with chopped fresh herbs, if desired.

Serve the Pan-Seared Fish Fillets immediately with additional lemon wedges on the side.