Melt 1 stick of butter in a cast iron frying pan and add 1 tablespoon of lemon juice, 1 tablespoon of ground thyme, 1 tablespoon of basil, 1 tablespoon of red pepper flakes, black pepper to taste. Cover the fish or whatever with the mix and refrigerate for 30 minutes to 2 hours.

To cook the fish or whatever, take the previously used cast iron pan (already greased) and heat until it's smoking. Drop in the cold fillets and cook for 3 to 5 minutes on a side depending on thickness. The pan and contents smoke like hell so make sure the kitchen fan works, the fire alarm is disconnected or you're doing this outside.