Ingredients

　　Four 6-ounce fresh nonoily white fish fillets

　　1/2 teaspoon garlic salt

　　1 large lemon, halved

　　2 tablespoons olive oil

　　2 tablespoons chopped fresh flat-leaf parsley

　　Sprinkle the fillets with garlic salt. Squeeze lemon juice generously over the fish. Pour the oil into the bottom of a large skillet and preheat over high heat. Add the fillets, and sprinkle with half of the parsley. Cook until the fish is browned on the bottom, about 2 minutes. Turn, sprinkle with the rest of the parsley, and cook for about 2 minutes more, until browned on the second side. Serve immediately.

　　Cooks' Note

　　Use any nonoily white fish, such as red-fish, speckled trout, red snapper, rockfish, or perch. After washing the fish, be sure to dry the fillets thoroughly to prevent spatter when they are put into the hot oil.

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