The other day, on one of the forums I frequent (er, really the only forum I frequent), someone just learning to cook meat made a request for easy chicken or fish preparations. Here's mine.

Seared fish with butter & parsley

butterfish or other whitefish filet
butter
salt, pepper
fresh parsley
lemon wedge

Get a nonstick or cast iron pan very hot. (Put on a potholder glove if you are prone to burning yourself on pot handles. Just trust me.) After several minutes over the high flame, throw a chunk of butter in. Quickly tip the pan back and forth; as the butter melts and bubbles, it will coat the pan.

As soon as the butter is melted, lay your fish filet in the pan. Grind some pepper and sprinkle some salt over it. Let it cook, shaking occasionally to make sure it doesn't stick to the pan, until nicely browned on the underside. While this took me about three minutes, the time will really depend on filet thickness and stovetop strength. When browned to your liking, flip the fish carefully over. Salt and pepper the other side, adjusting the heat slightly downward if needed. Cook your fish on the second side for another few minutes. While it's cooking, chop up a handful of fresh parsley and set it aside.

When the fish is browned on both sides, and the thickest part of the flesh flakes, gently lift the filet out of the pan and deposit it on a plate. Slide another chunk of butter into your pan. Add your handful of parsley and shake the pan over the burner until the butter is melted and bubbling. Immediately pour the melted butter and parsley over your fish.

Done. Eat as immediately as possible, with a squeeze of lemon.

Seared fish really wants some simple green vegetable on the side. Green beans, peas, asparagus, broccoli, spinach (sauteed or salad), or any type of decent greens would all work just fine.