1-First, pat dry the 4 fish fillets thoroughly with paper towels. This step helps them brown nicely without steaming.

2-Next, in a bowl, combine 3 tablespoons melted butter, the juice and zest of 1 medium lemon, and ¼ teaspoon kosher salt; stir well and taste for seasoning.

3-Then, mix the remaining ¼ teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon black pepper in another bowl. Press this blend evenly onto all sides of the fish fillets for a flavorful crust.

4-Heat 3 tablespoons olive oil in a large, heavy pan over medium-high heat until it’s hot. Cook the fish in batches of two to avoid crowding, about 2-3 minutes per side until opaque and firm. During cooking, drizzle some lemon butter sauce over them and save the rest for serving.

5-Finally, season with extra kosher salt and black pepper if needed, then serve topped with the remaining sauce. Garnish with freshly chopped basil or parsley and extra lemon slices for a fresh finish. The total cook time is just 12 minutes, making it ideal for busy weeknights.