1 lb. fish fillets
Freshly ground black pepper
¼ tsp. garlic powder
2 -3 T. extra virgin olive oil, more if needed during cooking
2 frozen basil cubes
½ of a whole lemon
Wash the fish fillets and pat dry with paper towel. Lightly salt and pepper both sides, then sprinkle the garlic powder over the fillets.
In a heavy skillet, heat the olive oil to hot, but not smoking. Add the basil and stir, then place the fish fillets in the hot oil and reduce the heat to medium.
Squeeze drops of the ½ lemon over all fish fillets.
Cook on one side before turning the filets over to cook on the other side. The cooking times should be brief. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
Serve with sliced cherry tomatoes and crunchy garlic bread.
Serves 3 to 6.