Ingredients:

  • 4 fillets of orange roughy (about 6 ounces each / 170 grams)
  • 1/2 cup (60 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 cup (60 ml) olive oil or unsalted butter for frying
  • Juice of 1 large lemon (about 3 tablespoons / 45 ml)
  • Zest of 1 lemon
  • 2 tablespoons (8 grams) fresh parsley, chopped
  • 1 tablespoon (4 grams) fresh dill, chopped (or 1 teaspoon dried dill)

Instructions:

  1. Pat the fillets dry with paper towels. In a shallow dish, combine flour, salt, pepper, and paprika.
  2. Coat each fillet in the flour mixture, shaking off excess.
  3. In a non-stick skillet, heat olive oil (or butter) over medium-high heat until shimmering.
  4. Place the fish in the skillet and cook for 3-4 minutes per side until golden brown and flaky.
  5. Drizzle lemon juice over the cooked fish and sprinkle with lemon zest, parsley, and dill.
  6. Transfer to plates and enjoy while hot.