Cooking sheepshead is as easy as it is satisfying. This recipe focuses on keeping things simple to let the natural flavor of the fish shine through.

1. Prepare the Fillets

• Begin by rinsing the sheepshead fillets under cold water, then pat them dry with paper towels. This helps remove any excess moisture, ensuring a crispy outer layer when cooked.
• Season both sides of the fillets with salt, pepper, and smoked paprika. Sprinkle the minced garlic and lemon zest on top.

2. Sear the Fish

• Heat a non-stick skillet over medium heat and add olive oil.
• Once the oil is hot, carefully place the sheepshead fillets in the pan. Cook the fish for 4-5 minutes on one side, allowing it to develop a nice golden-brown crust.
• Flip the fillets and cook the other side for an additional 3-4 minutes, or until the fish flakes easily with a fork. Be mindful not to overcook the fish.

3. Make the Side Sauce (Optional)

While the fish is cooking, you can prepare a simple dipping sauce:

• In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, honey, and a pinch of salt and pepper.
• Stir until smooth, then refrigerate until ready to serve.

4. Garnish and Serve

• Once the fish is cooked through, remove it from the skillet and let it rest for a minute or two.
• Garnish the fillets with fresh parsley and lemon slices for an added burst of flavor.
• Serve with your side sauce or enjoy the fish as is for a cleaner taste.