This fish is as easy as dinner gets – The Denver Post

By Melissa Clark, The New York Times

Most chefs will tell you that if you have a pristine piece of fish, you don’t need to do a lot to it. A little oil, a little salt, a squeeze of lemon and a brief stint on the heat are all it needs to blossom and shine.

Most of the time, I agree. Truly fresh fish — either pulled straight from the water or properly frozen moments after being caught — doesn’t need much by way of adornment. As long as you don’t overcook it, your dinner will be divine.

That said, there are few things that aren’t improved by a drizzle of melted butter — fish fillets included.