Pompano Filleted over Linguine

We made a bold choice in picking up fish at the supermarket. Normally, we don't cook whole fish at home because it's just a hassle to cut, clean, and cook. We picked a smaller pompano fish since it looked simple enough and my sister didn't want to really clean it so she cut out fillets from it. It was a tedious process but we did manage to get two larger pieces of fillet while the rest was smaller chunks shaved off the bone as best as possible.

I took it and patted the pieces dry, thinking we might fry it. Instead, I threw in some parsley, basil, and oregano to season it. Rubbing it down good, I added fresh lemon juice and a splash of white wine. Heated up the pan, seared it nicely over hot butter.

I heated up a little bit of my herb mix with butter to make a small amount of sauce to drizzle over the noodles. The result was, although the portion was small, a pretty nice pan-seared pompano fillets over some white noodles. (Asian-style linguine. Hah!) The fillet was so tender and the flavor hit it just right. A very nice lunch at home!