4 4oz Thick Fish Fillets, such as Salmon, Haddock, or Cod
¼ cup Milk
1½ Tbs Dried Dill (use double if fresh)
1½ Tbs Dried Parsley (use double if fresh)
2 Tbs Grated Lemon Rind
3 Tbs Lemon Juice (½ average lemon)
¼ tsp Garlic Powder (1 clove minced)
½ tsp Salt
¼ tsp Pepper
1) Choose a bowl large enough to hold the fish. Rinse the fish in clear water and pat dry. Place the fish in the bowl and pour the milk over the fish. Allow the fish to sit in the milk while you collect all your other ingredients or 5-10 minutes. The milk will remove the fishy smell and taste of the fish.
2) Combine the other ingredients and set aside.
3) Start heating the large skillet on medium heat. Pour the milk off the fish, and then rinse the fish in clear water and pat dry. Place it in the large skillet, skin side down. The skillet does not need to be fully pre-heated. Place the fish around the skillet avoiding overlapping. Squeeze the other half of the lemon over the fish, cover with vapor valve closed. Cook for about 3 minutes.
4) Lift the cover; add the spices as a topping on the fish. Recover. Allow about 1 minute for the vapor to reform in the pan; turn to low and cook about 8 minutes or until the fish looks opaque and flakes apart when tested with a fork.
5) To serve, lift each piece with a spatula. If the fish had a skin side which was placed next to the hot pan, the skin will stick. Use the spatula to gently lift the fish off of the skin. Transfer to serving plate or individual plates, keeping the spices on top as served. Offer lemon wedges along side the fish when served.
Cooking Tip: Cook fish with the vapor valve closed. This will keep any odor from the fish in the pan. Uncover and recover quickly when adding seasoning or testing.
