1028. Lemon-Chili Fish Fillets

Once again, this is a quick, simple, and nutritious main completed in 10 to 15 minutes tops. Perhaps the side dish to this meal will take longer to cook! Lemon has always paired will with fish, and this lemon-chili rub is as simple as it gets, with a major flavor punch.
Interestingly, only the finely grated zest of the lemon is used. If you want to use the juice too, I would suggest cooking the fish first, setting it aside, then in the same pan you reduce the lemon juice, a bit of broth, and some butter to spoon over the fillets.

Ingredients: (serves 4)

2 large white fish fillets, halved
2 lemon, grated zest only
1/2 tsp chili powder
1/2 tsp salt & pepper
2 Tbsp olive oil

Method:

Rinse and pat dry the fillets. Sprinkle on both sides with the grated lemon zest, chili powder, salt and pepper. Rub the olive oil over both sides, and set aside while the pan heats.
Over medium heat, add the fillets in the hot pan, and cook for about 4 minutes per side, depending on the thickness of your fillet.
Serve immediately with a vegetable and pasta side of choice.

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