DIRECTIONS
Season fish with salt and pepper. Melt butter in the pan.
Add tilefish fillet and chopped green onions to the pan and sear over medium heat for about 2-3 minutes.
Flip the fillet and add chopped garlic and lemon juice to the butter.
Scoop some butter on to the fish while cooking (tip the pan if needed).
If fillets are very thick, cover the pan with the lid for 1 minute.


Notes:
Do not add garlic early, because it will burn. Add with lemon juice after you flip the fish. Make sure there are no bones and no scales left in fillets.
Cook on medium heat.
Add lemon zest too if you like lemony flavor.
Store leftovers in the fridge for up to 3 days, covered. Reheat in the microwave or in the oven.