Rinse fish with cold water and place in a baking dish. Place small pats of butter on each piece of fish, then season with sea salt and pepper and squeeze some fresh lemon juice on top (about 1/2 of a lemon was plenty for 4 fillets). Bake at 425 degrees for 20-25 minutes. (Optional: top with panko bread crumbs)
For the Rice:
2 C. Water
2 C. Water
1 1/2 C. Long Grain White Rice
2 Tbsp. Chicken Flavor Instant Boullion
1/4 C. Butter
Lemon Pepper to taste (about 1 tsp.)
In a large saucepan, bring water, boullion and butter to a boil. Then add rice and lemon pepper, stir and return to a boil, reduce heat to low, cover and simmer 20 minutes.
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