Baked Lemon Pepper Fish: Zesty Quick Weeknight - Seafood Portal

Ingredients

• 4 (6 oz / 170 g each) firm white fish fillets (Cod, Halibut, Haddock, or Tilapia)
• 1 tbsp (15 ml) extra virgin olive oil or melted unsalted butter, plus extra for the pan
• ½ tsp (3 g) sea salt or kosher salt
• 2 tbsp (30 g) unsalted butter, melted, or 2 tbsp (30 ml) extra virgin olive oil
• 2 tbsp (10 g) freshly cracked black peppercorns
• 1 tbsp (15 ml) fresh lemon juice (about ½ lemon)
• Zest of 1 large lemon
• 1 tsp (5 g) garlic powder, or 2 cloves fresh garlic, minced
• ½ tsp (3 g) smoked paprika (optional)
• 1 small lemon, sliced thinly into 8 rounds
• 2 tbsp (10 g) fresh parsley, finely chopped
• Pinch of flaky sea salt (for finishing)