In a small bowl, combine melted butter with olive oil and sea salt, lemon juice, and zest. Stir to combine.
In a separate bowl, combine salt, paprika, garlic powder, onion powder, and black pepper.
Evenly sprinkle spice mixture onto both sides of fish fillets.
In a large, heavy pan over medium-high heat, heat olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding, which allows for even browning. Cook each side 3 to 4 minutes just until fish becomes opaque, feels somewhat firm in the center, and is browned.
Lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving.
Serve fish with remaining lemon butter sauce, cilantro, and lemon slices.
Notes
Pair this dish with Cilantro Lime Rice and vegetables for a light and tasty weeknight dinner.Expert Tips
Run your fingers over the defrosted fish fillets to check for pin bones. While they’re rare, they’re also quite unpleasant and can be dangerous. If you find one, pull it out with some kitchen tweezers.
If you have skin-on fillets, I recommend cooking the skin side first. The added fat helps to protect the delicate meat, plus getting the skin nice and crispy adds some textural interest.
Remember the proper order of operations for your lemons: roll, wash, dry, zest, slice, and juice.