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!