4 fish fillets or steaks of any kind of fish, skin on or off to taste
Extra-virgin olive oil
Fine sea salt
Lemon wedges, for serving
Optional: fresh herb-parsley, mint, dill
- Heat your oven to 400 degrees. Measure fish fillets at the thickest part. You will roast your fish for 10 minutes per inch of thickness. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
- Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Drizzle with more olive oil. If using additional fresh herbs, sprinkle some on each fillet and serve with lemon wedge.