• Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
• Combine the spices in a bowl and sprinkle the spices over the fish and rub them in. Be sure to season the sides of the fish.
• I like to combine the spices before adding them to the fish because the amount you will need will vary based on the size of the fish you have. You don't want to overseason. Add enough to fully coat both sides. And add more spices if you need it.

Pan Seared Fish Instructions

• Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
• Be sure to use a skillet that will fit the size of the fish you have or you may have to slice up the fillets so they fit. I used a 12 inch cast iron for large fillets.
• When the butter has melted, add the fish to the pan. Do not overcrowd the pan. The fish shouldn’t touch. Cook the fish in batches if needed.
• Cook the fish for 2-3 minutes on each side or until the fish is cooked through. It will turn opaque at the center. The fish will easily flake with a fork when it has finished cooking.
• Remove the fish and set aside to cool.

Baked Fish Instructions

• Preheat oven to 400 degrees.
• Place the seasoned fillets on a baking sheet lined with parchment paper or lightly greased with cooking spray.
• Place the baking sheet with the seasoned fish fillets in the preheated oven. Bake for approximately 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fish fillets, so keep an eye on them to prevent overcooking.
• Cool before serving.