Dump frozen raw ocean perch fillets in the sheet pan and 3 other basic items to get a meal so delicious your husband will be begging for more.

This 4-ingredient oven baked tax day ocean perch is the kind of no-fuss supper I lean on when the paperwork pile is high and my feet are tired. It starts with frozen raw ocean perch fillets dumped straight onto a sheet pan—no thawing, no fancy tricks—just like the quick fish suppers my mother used to throw together during busy farm seasons. A drizzle of butter, a sprinkle of everyday seasoning, and a handful of lemon slices turn those frosty fillets into a tender, fragrant pan of fish that will have your husband wandering into the kitchen asking when supper’s ready and going back for seconds. It’s honest Midwestern comfort with modern-day convenience.

This simple fish loves classic Midwestern sides: serve it with buttered boiled potatoes or mashed potatoes, a pan of green beans or sweet corn, and a simple dinner roll to soak up the buttery juices from the pan. A crisp coleslaw or a basic lettuce salad with ranch dressing helps balance the richness. If you like, tuck the flaky perch into warm buns with a little tartar sauce for easy sandwiches, or serve over plain white rice to catch every drop of lemony butter.

Servings: 4

1 1/2 to 2 pounds frozen raw ocean perch fillets (do not thaw)

Preheat your oven to 400°F (200°C). Set a rack in the center of the oven so the fish cooks evenly.

Lightly grease a rimmed metal sheet pan with a little of the melted butter or a dab of oil so the fish doesn’t stick.

Open the package and place the frozen raw ocean perch fillets in a single layer on the prepared sheet pan. It’s fine if they’re icy, but try not to overlap them so they bake evenly.

Drizzle the remaining melted butter evenly over the tops of the frozen fillets, letting it run around them so some butter gets under the edges.

Sprinkle the seasoned salt evenly over the buttered fish. If your fillets are thick or you like bolder flavor, add a light extra pinch over the center of each piece.

Lay the lemon slices over and around the fillets, tucking a slice or two on top of each piece of fish. The lemons will perfume the fish and keep it moist as it bakes.

Place the sheet pan in the preheated oven and bake for 18 to 25 minutes, depending on the thickness of your fillets. The fish is done when it turns opaque all the way through and flakes easily with a fork in the thickest part.

If you like a lightly browned top, move the pan to the upper rack for the last 2 to 3 minutes of baking, but watch closely so the butter and lemons don’t burn.

Remove the pan from the oven and let the fish rest for 3 to 5 minutes. Use a spatula to lift the fillets carefully from the pan, spooning a little of the buttery lemon juices over the top of each serving. Serve hot, with extra lemon wedges if you like.

For a touch of crunch without adding more ingredients, you can very lightly dust the frozen fillets with plain dry breadcrumbs before drizzling on the butter, if you keep them in your pantry. A sprinkle of black pepper or dried parsley is nice if you have it on hand. If your family prefers milder citrus flavor, use only half the lemon on the pan and serve extra wedges at the table so everyone can adjust to taste. You can also swap the seasoned salt for a Cajun-style seasoning if you like a little heat, or use garlic salt for a more savory profile. If you need to avoid dairy, use a neutral cooking oil or olive oil in place of butter, keeping in mind that olive oil may brown a bit faster at the edges. For smaller households, bake half the amount of fish but keep the oven temperature the same and start checking for doneness a few minutes earlier. FOOD SAFETY TIPS: Always start with properly frozen, high-quality raw ocean perch from a trusted source. Keep the fish frozen until you’re ready to cook; do not let it sit out at room temperature. Because the fillets go into the oven straight from frozen, be sure to spread them in a single layer so the heat can circulate and cook them through. The safest way to check doneness is with an instant-read thermometer inserted into the thickest part of a fillet; it should reach 145°F (63°C). If you don’t have a thermometer, look for flesh that is completely opaque and flakes easily with a fork. Refrigerate leftovers within 2 hours of baking and use them within 1 to 2 days, reheating gently just until warm to avoid drying out the fish.