Step 1

Preheat the oven to 375°F.

Step 2

Pat the fish dry with paper towels.

Step 3

Place the fish in a baking dish in a single layer.Note: I use an 11x7 or a 13x9-inch dish, depending on the size of the fillets; I like to use the smaller size, if I can, so that the butter is deeper and covers more of the fish.

Step 4

Pour the melted butter over the fish.

Step 5

Squeeze the juice from the lemon quarter evenly over the fish.

Step 6

Season the fish with salt and pepper, then sprinkle with paprika and dried parsley.

Step 7

Bake for 10 to 20 minutes, basting every 5 minutes, until the fish is cooked through (internal temperature of 145°F) and flakes easily with a fork. The color should be opaque. Note: the cooking time will vary depending on the thickness of your fish. I have had very thin fillets (about ¼ inch thick) that cooked in 10 minutes, while thicker fillets (about 1 inch thick) have taken up to 20 minutes.

Step 8

Serve immediately. Drizzle each serving with some of the butter from the pan, if desired (I highly recommend this!).