Photo: Randy Mayor; Styling: Fonda Shaia
4 servings

How to Make It

Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.

Ratings & Reviews

steponme's Review

October 25, 2011
Very good recipe. I used mahimahi; it was my first time having this fish; it has a very good texture and flavor. The lemon compliments this fish nicely. I served it with CL's Brussel Sprouts w/ Crisp Prosciutto and Mircrowave Smashed Potatoes.

cityrae's Review

February 05, 2011
This is my favorite fish dish to date. Something I would get at a restaurant. I used fresh herbs and was inspired to buy good extra virgin olive oil - the simplicity of the recipe with the freshness of the ingredients makes a world of difference. A complete one dish - quick and easy to the table. Thanks for the great recipe!