Put the filets in a bowl and sprinkle a couple of pinches of dill weed and/or lemon zest on them. Squeeze about a tablespoon of lemon juice on them also. Put a large skillet on at medium high and add the butter and squeeze in the rest of the juice from the lemon.

Mix the lemon juice and butter together and when it starts to bubble lay the filets out in the skillet and cook for just a minute or two each side. Depending on the thickness of your filets. It's a lot easier to over cook them than it is to under cook them, so as soon as they start to get opaque and firm  put them on the plates and spoon some of the butter lemon juices from the skillet on them. And, serve them up!