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1
Rinse and drain the fish; arrange skin side down and overlapping slightly in 9X12 or larger casserole if using more; heat oven to 400F; if using glass or nonstick, I don't bother to grease the pan.
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2
Melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
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3
Rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets (which must be fairly thin to cook right) the mixture will solidify; don't worry about it.
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4
The spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so I try to drain it off when I serve.
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5
Most spices have plastic sprinkling inserts with holes so I don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
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6
Sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
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7
Put in oven and bake for 10 minutes.
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8
With a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
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9
Continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
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10
You can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices (not always apparent).
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11
Remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
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12
Serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
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13
Squeeze some fresh lemon juice over the fish at the table if desired (a must in the past for all fish but well everything is getting more expensive).
