DIRECTIONS
Preheat your oven to 350 degrees. Lightly coat the bottom of a glass baking dish with cooking spray.
Line dish with lemon wheels as a base. This serves three purposes, it provides flavor, prevents the fish from drying and elevates the fish allowing hot air to circulate around the fillet and cook evenly.
Pour 1 tablespoon lemon juice over each fillet and season to taste with fine sea salt and freshly ground black pepper.
Bake for 15 minutes, or until fish is pearly white and flakes easily with a fork.
Remove and top with Chimichurri sauce. (See below)

Chimichurri Sauce
Ingredients:
2 cups flat leaf parsley any overly large stalky parts removed, packed
4 large cloves garlic
3/4 cup cilantro packed
1 teaspoon dry crushed red pepper
1/2 teaspoon black pepper
1/2 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
Directions:
In a small food processor chop parsley. Remove to a small-medium bowl.
Repeat with garlic and cilantro.
Add crushed red pepper, black pepper and olive oil to the same bowl. Stir.