Ingredients:

• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced (or a little more if you’re really into garlic)
• 2 tablespoons freshly squeezed lemon juice, or more, to taste
• Zest of 1 lemon
• 2-3 Triple Tail fillets, you’ll want about one pound of fish in total
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• Optional, a sprinkle of panko on top for a little extra crunch

Recipe:

• Preheat the oven to 425 degrees F. Use a nonstick baking dish or lightly oil the pan or coat with nonstick spray.
• Whisk the melted butter, minced garlic, lemon juice and lemon zest in a small bowl then set it to the side
• Season the Triple Tail with salt and pepper on both sides, don’t forget the fish itself is already really delicious so you won’t need much here.
• Since Triple Tail is such a soft and flakey fish, we personally like to sear it just a touch. Heat up a large pan with a bit of oil, quickly sear it on both sides then place it into the baking dish. If you want to add a few dashes of panko, add that to the top of the fish after it’s in the baking dish.
• Ensure the fish has enough room on all sides so it bakes evenly. Drizzle the fish with the lemon butter mixture you created.
• Place into oven and bake until fish flakes easily with a fork, about 8-10 minutes. If you happened to skipped the searing step, bake it for 10-12 minutes. Bigger pieces will need to cook a little longer, so if the filets aren’t the exact same thickness, don’t be afraid to take one out while the other finishes off.
• Call your family or your very lucky friends to the table, garnish the fish with parsley, add your sides and be prepared to be amazed!