Dill, rosemary, and oregano all work well with fish. Feel free to experiment.
1 fairly thick fillet or steak per person
1 Tbsp. herb butter per person, melted
Place a rack in a broiler pan large enough to hold fish in a single layer. Lightly oil rack. Place fish, skin side down if it has skin, on rack. Adjust broiler so fish will be 6-8” from element. Brush fish lightly with butter and place under broiler.
How long to cook depends on the thickness of the fish. Thin fillets, around 1/2” or so, will be done in 3-4 minutes and do not need to be turned. Thicker fillets or steaks will need to be turned halfway through cooking, and should take about 4 minutes per side. If necessary, take fish from broiler and check middle of a piece for doneness—fish should be slightly flaky, but not falling apart.