Hake Fillet with Jasmine Rice

Ingredients:

• 1 1/2 pounds hake or some other firm-fleshed fish fillets, such as cod or snapper, cut into four 6-ounce pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 sprigs fresh dill
• 3 lemons—2 cut into thin slices and 1 used to make 1 tablespoon zest
• 6 tablespoons butter
• 2 cups cooked jasmine rice, kept warm

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