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Lemony Parsley Baked Fish Fillets

Indulge in the refreshing flavors of the sea with this easy-to-prepare dish. Fresh fish fillets are marinated in a tangy lemon, garlic, and parsley dressing, then baked to perfection. Every bite is filled with citrusy zing and herbaceous notes, making for a light, satisfying meal that's perfect for ...
3
40 min
TOTAL TIME
515
CALORIES
$4.73
PER SERVING
Lemony Parsley Baked Fish Fillets
Ingredients
10 INGREDIENTS
3 SERVINGS
Olive Oil
2 tbsp olive oil
Fresh Parsley
2 tbsp fresh parsley
chopped
Green Onion
2 whole green onion
sliced for garnish
Butter
1 tbsp butter
Fresh Lemons
2 whole fresh lemons
juiced
Onion
1 small onion
finely chopped
Garlic
2 cloves garlic
minced
Sea Salt
1/2 tsp sea salt
Ground Black Pepper
1/2 tsp ground black pepper
White Fish Fillets
6 whole white fish fillets
such as cod or haddock
Directions
7 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
2
In a bowl, combine the olive oil, fresh lemon juice, minced garlic, finely chopped onion, chopped parsley, sea salt, and ground black pepper.
3
Place the fish fillets on the prepared baking sheet and evenly pour the lemon-parsley mixture on top.
4
Place a small pat of butter on top of each fillet.
5
Cover the baking sheet with aluminum foil to prevent the fish from drying out.
6
Bake in the preheated oven for 25 minutes, until the fish is flaky and cooked through.
7
Garnish the fillets with the sliced green onions before serving. Enjoy while hot.
Health Info
Macros
9g
CARBS
19g
FAT
73g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
PALEO
WHOLE 30
LOW CARB
Contains these allergens
MILK
FISH
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Frequently Asked Questions
What is the white stuff that comes out of salmon?
How can I tell if my fish is fully cooked?
Why is my fish smelly and how do I eliminate the smell?
How do I get a crispy skin on my fish?
What are the best ways to season fish?
Should I remove the scales before cooking?
What kinds of fish suit grilling best?
How do I prevent fish from sticking to the pan or grill?
Can I eat fish raw?
Can I eat the skin of the fish?