Baked Fish

This is good with practically any fish fillet or steak. I prefer salmon or cod, but tilapia also works.
(a steak is cut crosswise across the spine and will have a lot of bones; a fillet is cut length-wise)

Place fish (preferably a fillet) on a broiling pan.
Use your finger to feel for bones. I use a special pair of kitchen pliers (regular needle nose pliers I use only in the kitchen) to pull bones from the flesh of the fish.

Sprinkle with
1 - 2 Tbs lemon juice
a dusting of seasoned salt
1 - 2 Tbs butter in little pats all over the fish

Bake in a 450 or 500 oven for 10 minutes per inch of thickness.

Serve with lemon wedges or tartar sauce.