- 4 (8-oz) pompano fillets
- 2 T extra-virgin olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- 4 sprigs parsley (for garnish)
- 4 lemon wedges
- Preheat Bravo to 350°F.
- Brush pompano fillets with olive oil and season with salt and pepper. Place in baking pan and set on cooking rack in position 3.
- Bake fish for about 5 min. until fish just begins to flake with fork.
When done, remove and arrange each fish on a plate. Garnish with parsley and lemon wedge.