Typically, salt (or garlic salt), cracked black pepper, dill, and lemon pepper if I have it or lemon juice. I love lemon on fish.

I also make sofrito in bulk and if I remember, I'll scoop a spoonful of it onto the fish and spread it across first, then the pats of butter, top with the spices then bake.

My sofrito is:

1 green bell pepper

1 bundle cilantro

1 bundle of culantro (if you can find it, not required, but it is nice to have)

1 head of garlic

1 medium white onion

2 aji peppers (if you can find them, they are not required but they add kick, can substitute jalepeno if you want)

Adobo seasoning to taste

Olive oil to arrive at correct consistency

To prepare:

De-seed green pepper and coarsely chop, wash cilantro and culantro (if using). I use it stems and all. Peel garlic. Peel and quarter onion. If using hot peppers, you can de-seed to reduce heat (or not), remove caps and cut down just a bit. Everything will need to fit in your food processor or Ninja type blender, so chop accordingly. Add just enough olive oil to process. You want it to be smooth but not like baby food. Think salsa at the table of a Mexican restaurant. Taste and add Adobo seasoning until it's as salty as you'd like.

This can be frozen in ice cube trays for portioning, or small tupperware.

I add this to damn near everything I cook.