Cooks' Note
Use any nonoily white fish, such as red-fish, speckled trout, red snapper, rockfish, or perch. After washing the fish, be sure to dry the fillets thoroughly to prevent spatter when they are put into the hot oil.
Recipe information
Yield
serves 4
Ingredients
Four 6-ounce fresh nonoily white fish fillets
1/2 teaspoon garlic salt
1 large lemon, halved
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Sprinkle the fillets with garlic salt. Squeeze lemon juice generously over the fish. Pour the oil into the bottom of a large skillet and preheat over high heat. Add the fillets, and sprinkle with half of the parsley. Cook until the fish is browned on the bottom, about 2 minutes. Turn, sprinkle with the rest of the parsley, and cook for about 2 minutes more, until browned on the second side. Serve immediately.
