| 8 | 20 | 184 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 681 gm | Haddock (any whitefish) |
| 2 tbsp | Basil, fresh (chopped) |
| 2 tbsp | Lemon juice |
| 2 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (minced) |
| 1/2 tsp | Lemon peel (zest) |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
In a small bowl mix together the lemon juice, olive oil, basil, garlic, lemon zest, sea salt, and black pepper.
Heat pan until sizzling hot. Splash a bit of water on it to test the temperature. When it immediately evaporates the pan is ready.
Add about 1 tsp olive oil to the pan.
Reduce the heat to medium and cook for an additional 2-3 minutes per side until it becomes a bit flaky.
When fish is cooked transfer to plate and drizzle with the lemon basil sauce.
| Meat | 1.9 |
