I’ve been making this recipe for months now and finally stopped long enough before devouring it to snap a picture so I could share it with you. This is a fish recipe for those of you who think you don’t love fish. And for those of you that already do, it might become your new fast and favorite way to prepare it. Because it’s so simple. And so delicious.

Here’s what you need: smoked paprika (don’t bother with regular paprika- it’s nothing like its smoked counterpart and you won’t achieve the same result), butter (the real stuff), and white fish. If you’re not (yet) a fish aficionado, I recommend starting with flounder. It’s thin and mild and just about melts in your mouth. Season your fish with salt and pepper. Combine the butter (salted, unsalted, whatever) and smoky paprika and brush that over and under and everywhere on that fish. And then bake or broil or grill or pan-fry it. Serve with lemon if you have one.

Smoked Paprika Butter Fish

INGREDIENTS

1 lb. white fish (such as flounder, tilapia, or cod)
2 Tbsp. butter, melted
1 1/2 tsp. smoked paprika
salt and freshly ground black pepper
lemon slices, for serving

DIRECTIONS

1. In a small bowl, combine the butter and smoked paprika and stir until smooth.

2. Sprinkle fish with salt and freshly ground black pepper and brush the paprika butter over both sides of the fish.

To bake/broil:
3. Preheat oven to 400 F (or if broiling, preheat broiler). Line a baking sheet with aluminum foil and coat with cooking spray. Place the prepared fish on the baking sheet and roast in preheated oven until the fish flakes easily with a fork. (Time will depend on the type and thickness of the fish. Flounder can take less than 10 minutes.)

To grill:
3. Preheat outdoor grill or indoor grill pan to medium-high heat. Place the prepared fish on the grill (if you are using an outdoor grill, a piece of aluminum foil under the fish will prevent a mess) and cook (turning halfway through for thick fillets) until the fish flakes easily with a fork. (Cooking time will depend on the type and thickness of the fish.)

To pan fry:
3. Preheat a large (preferably non-stick) skillet over medium-high heat. Add a drizzle of olive oil or coat with cooking spray. Place the prepared fish in the pan and cook, turning halfway through, until the fish flakes easily with a fork. (Cooking time will depend on the type and thickness of the fish.)

4. Serve with sliced lemon.

Serves 2-4.

(Adapted from Dinner A Love Story)