Ingredients:

  • 2 (about 6 oz each) fresh porgy fillets
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped

Instructions:

  1. Pat the porgy fillets dry with paper towels. Season both sides with salt and black pepper.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Add the porgy fillets, skin-side down if applicable. Cook for about 3-4 minutes until golden brown, then flip. Cook for an additional 3-4 minutes until the fish flakes easily with a fork.
  3. In the same skillet, reduce heat to medium. Add unsalted butter and minced garlic, stirring until melted and fragrant. Mix in lemon zest and juice, parsley, and dill. Season with salt and black pepper.
  4. Plate the porgy fillets, generously spoon over the lemon herb butter sauce, and serve immediately.