I had a package of Laker fillets in the freezer and took them out this morning for dinner tonight.
I melted about 1/4 of a stick of butter in a square shouldered skillet. The fillets got cut into serving sized pieces and laid in the hot butter, skin side down. A quick and simple sprinkle of lemon pepper completed the prep. The skillet got covered and the heat was set "just" hot enough to slightly bubble the butter around the edges of the fish. The fish got cooked ten minutes.
Boiled red poatatoes and spinach salad rounded out our meal along with a tall glass of cold milk. What a meal.
