Instructions

• Pat the fish dry with paper towels and season both sides lightly with salt.
• In a shallow dish, whisk together the garlic salt and all-purpose flour. Dredge the fish in the flour mixture on both sides, tapping off any excess flour.
• Heat the olive oil in a skillet over medium heat until hot. Sauté the fish for 3 to 4 minutes, flipping the filet over halfway through. Cooking times will vary depending on the thickness of the fish filet. Once cooked, transfer the fish to a plate and set aside.
• Reduce the oil in the skillet to about 1 tablespoon (remove excess oil if necessary). Add the minced garlic and sauté for 15 seconds. Stir in red pepper flakes, chicken broth, and lemon juice. Increase the heat to high and bring the sauce to a simmer, then reduce for 2 minutes.
• Lower the heat to the lowest setting and gradually whisk in the butter, 2 cubes at a time, allowing each addition of butter to melt fully before adding more. Once all the butter has been added, stir through the chopped basil.
• To serve, arrange the fish on plates with cooked rice or roasted vegetables (not included in nutritional breakdown). Spoon the basil lemon butter sauce over the fish and garnish with chopped basil.