It’s so easy. Quick. Easy (did I say easy?). Nutritious.
Sorry for the blur, but only one I took. Update: The first one I posted was way worse. Sean at Prague Stepchild emailed me a version he Photoshopped (I guess that’s a verb, now) which promoted me to run it through iPhoto’s Enhance feature, and his was still better.
It’s far best to broil fish in a pan, and not on one of those stupid broiling sheets—designed by Ivan the Terrible—to make it as dry and fatless as possible.
That amount of fish required but 2 teaspoons of butter. Pat dry the fish, salt & pepper both sides, rotate it around in the melted butter, sprinkle the top with paprika, then put it under the top rack under the broiler (high setting) for about 5 minutes. no need to turn. It’s in a pan with fat, which transfers cooking heat to the bottom of the fish.
We had it alongside Thai Jasmine rice cooked in chicken stock instead of water. Simple, tasty and above all—for me at least—so effortless to digest and feel good after. If you use a rice cooker as I do and that’s in the bag, you’re looking at dinner in 10 minutes, tops.
Adding some various fermented Korean-esq vegetables would not at all be a bad idea.