INGREDIENTS
4 tautog fillets
Smoked paprika
Olive oil for baking and 1/4 cup for the sauce
Shredded parmesan cheese
Even amounts of each, all chopped: mint, basil, chives, parsley, rosemary.
Juice of 1 lemon
Zest of 1 lemon
1 TBSP butter
DIRECTIONS
Preheat the oven to 475.
On a baking sheet, grease it with a little olive oil and arrange fillets.
Sprinkle each fillet with parmesan cheese then sprinkle a little bit of paprika on each.
Bake for 8 minutes or until fish is cooked through.
In a saucepan, heat 1/4 cup olive oil, butter and lemon juice for 5 minutes.
Add the zest and herbs then stir to combine.
Let that simmer for 5 minutes while the fish cooks.
Using a strainer, pour the sauce through and discard of the herbs (or leave them if you want).
Drizzle each fillet with the sauce and serve.
