There is just nothing better than fresh fish.  Walking into a fish market, near the coast, and knowing that the filet you are about to take home to cook could have been caught that morning.  And the smell of the market…not of fish, because fresh fish doesn’t smell, but of salt water and sea air…

You could, as I often like to do, just let the fish be the star of the show and let it sit in a bit of freshly squeezed lemon juice for a few minutes, salt and pepper it and cook it, as is.  It’ll be magnificent in its simplicity and freshness.

But, if you’d like to add that second layer of flavor, the one that really makes you go mmmmmmmm, then follow this extremely easy and mouth-watering recipe…

Simply start by taking out a 1/4 cup of butter and let it get to room temperature.

Add a teaspoon of every New England fisherman’s “secret” seasoning, Old Bay.

Chop up 1 tablespoon of fresh parsley and mince or grate 1 clove of garlic.

Smush all three of these ingredients into the butter, till well combined.

Find a beautiful piece of flaky white fish, such as haddock, cod, halibut, weighing about 1 1/4 pounds.  Squeeze the juice of half a lemon over the top.  (Forgive the chipping nail polish on my thumb…I look like a tweenager… well, from the thumb knuckle down anyway!  Maybe that’s what I’m doing when I ignore my desperate need for a manicure – I’m channeling my inner tweenager!)

Let it sit in the lemon juice for about 10 minutes, while you preheat your broiler on high heat.  If there is a thin piece to the filet of fish, tuck it in under the fish so that it doesn’t overcook and become dry.

Rub that marvelous butter all over the top of the fish filet.  Use a spatula, a knife, your fingers, whatever you have handy!

Broil the fish filet, with the rack in the middle of the oven, for 8-12 minutes, depending on the thickness of the filet.  Spoon up some of that heavenly “sauce” and drizzle it over everything on your plate, the fish, potatoes, rice, veggies, whatever you may be serving…sends it all right over the moon!

Serves 4.

Bon Appétit, Ma Chérie!