Perfect weeknight dinner recipe of Parsley and Lemon Baked Fish Fillets, best served with either Potatoes, Quinoa or Rice
6 Fish fillets, or more (I used Flounder)
1/2 tablespoon Olive Oil
3 tablespoons fresh lemon juice
2 teaspoons minced Garlic
1 teaspoon Onion powder/ or 1/4 chopped fresh onion
1 teaspoon dried parsley flakes
1/4 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 tablespoon butter, melted
MIX together in a jar: lemon juice, Olive oil, minced garlic, onion powder, black pepper and sea salt to taste (about 1/2 teaspoon, you can always add more salt later), dried parsley and chopped fresh parsley (Italian flat leaf). Shake a jar well.
Preheat the oven to 400F, and line the baking pan with parchment paper (easier cleanup and fish won’t stick).
Pour everything from the jar over fish, you may use frozen fish, but make sure it’s completely defrosted. Add a bit of butter on the top. and cover the baking sheet with aluminum foil just to prevent from burning.
Bake for about 25 minutes in the preheated oven.
Serve immediately with a drizzle of leftover oil/sauce and a few chopped scallions.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.