Sprinkle the fillets with the pinch of salt and then dust with the coconut flour.

In a medium-size frying pan, heat the butter or oil over medium-high heat.

Place fillets in the pan and cook for 1 minute.

Flip the fillets, sprinkle with the lemon zest and cook for another 11⁄2 to 3 minutes, or until the fish is opaque in color.

Remove the fish from the pan, season with salt and pepper to taste, and serve at once with lemon wedges.