Spice Rubbed Fish Fillets with Lemon Butter Sauce

1/2 Tbs. freshly ground black-pepper
1/2 tsp. paprika
1/2 tsp. dried thyme
1/4 tsp. dry mustard
1/4 tsp. kosher salt
1/8 tsp. ground cayenne
1 lb. tilapia or sole fillets (about 4 fillets)
2 Tbs. plus 2 tsp. olive oil
2 Tbs. unsalted butter
1 Tbs. fresh lemon juice; more to taste 

In a bowl, combine the pepper, paprika, thyme, mustard, salt, and cayenne. Brush both sides of the fish with 2 tsp. of the oil and gently rub the spice mix all over the fish.

In a small skillet, heat the butter over medium heat, swirling the skillet, until the butter is a deep amber brown, about 3 minutes; watch carefully so it doesn’t burn. Whisk in the lemon juice and keep warm.

Set a heavy nonstick skillet over medium-high heat and heat 1 Tbs. of the oil. When the oil is hot, add two of the fillets and sear until cooked through, about 2 minutes. per side; transfer to a plate and tent with foil. Wipe out the pan and repeat with the remaining oil and fish. Serve immediately, spooning the butter over the fish.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 240; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 5; Protein (g): 22; Monounsaturated Fat (g): 9; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1; Sodium (mg): 210; Cholesterol (mg): 70; Fiber (g): 0;