Polish Lemon-Herb Fish Fillet (Fileh Limoo Lehestani)

Pat the fish fillet dry with paper towels, then slice into evenly sized portions to ensure uniform cooking.

Season both sides of the fish lightly with salt and black pepper.

Finely chop the basil and parsley. Zest the lemon, then squeeze out its juice and set aside.

Heat a shallow layer of cooking oil in a wide pan over medium heat until hot but not smoking.

Place the fish pieces gently into the pan and fry for about 2–3 minutes per side, turning carefully to keep them intact.

During the final minute of cooking, add the chopped herbs, lemon zest, and lemon juice to the pan, spooning the fragrant oil over the fish.

Cook just until the fish is tender, lightly golden, and aromatic. Remove from heat and serve warm.