1 orange roughy fillet

1 tablespoon butter

1/3 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon black pepper

pinch of cumin

1/2 teaspoon thyme or oregano

1/2 teaspoon garlic powder

1/2 lemon

Rinse orange roughy fillet in cold water and pat dry with paper towels.

Mix spices in a small bowl and cover the fish entirely.

Heat butter on the skillet (it has to be very hot) and place fish in it. Cook for 3 minutes on on side and than for another 3 minutes on another side.

Move to the plate and squeeze some lemon on top. Serve

Notes

Do not move fish during cooking otherwise it may stick to the skillet.

You can check the internal temperature my sticking meat thermometer into the thickest part of the fish. It should read 145 degrees Fahrenheit when fully cooked.

Top fish with chopped green onions, lemon slices, chopped cilantro or parsley.

If you want to slice the fish, move it to the cutting board and slice into equal pieces using a sharp knife.

*adapted from https://thetopmeal.com/