Ingredients:

• For the Fish:

  • 4 fillets of white fish (e.g., cod, halibut, or tilapia)
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme or rosemary

• For the Vegetables:

  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced into thin rounds
  • 1 red bell pepper, sliced
  • 1 yellow onion, thinly sliced
  • Salt and pepper to taste

Instructions:

1. Prep the Skillet:
   Preheat your Platinum Jumbo Gourmet Skillet on medium heat. Add olive oil and allow it to coat the surface evenly.

2. Sauté Vegetables:
   Add the onion, zucchini, bell pepper, and cherry tomatoes to the skillet. Sprinkle with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp. Remove the vegetables from the skillet and set aside.

3. Cook the Fish:
   Lightly season the fish fillets with salt and pepper. Increase the skillet to medium-high heat. Add 1 tbsp butter to the skillet and place the fish fillets skin-side down. Cook for 3-4 minutes, then flip and cook the other side for an additional 2-3 minutes, depending on the thickness. Remove fish and set aside.

4. Make Lemon Herb Butter Sauce:
   Lower the heat and add 1 tbsp butter and the minced garlic to the skillet. Cook for about 30 seconds until fragrant. Stir in lemon juice, parsley, and thyme (or rosemary).

5. Combine & Serve:
   Return the vegetables to the skillet and mix them with the sauce. Gently nestle the fish fillets on top of the vegetables. Spoon the sauce over the fish and cook for 1-2 minutes more to warm everything through.

6. Plating:
   Serve the fish fillets on a bed of sautéed vegetables, drizzled with the remaining lemon butter sauce from the skillet.