Pan Seared Fish
2 Fish Fillet ( snapper, cod, seabass, halibut, rock fish, etc. with skin on)
1 Tablespoon EPIS
2 Tablespoon Olive Oil
Rinse Fish, pat dry and season the top side with EPIS.
In a skillet, heat oil on medium. When the skillet is hot and evenly coated with oil, put fish skin down. Cook for 3-4 minutes.
Carefully flip and cook for 2-3 minutes.
Transfer to a plate, serve with a squeeze of lemon and your favorite side!