From the Pantry Butler kitchen
Zesty Lemon Fish
Lemon pepper combined with lemon juice, onions, and parsley give this entrée loads of flavor and takes less than 30 minutes to cook. Pairs well with a salad and brown rice. USDA MyPlate Kitchen — Cooking For You or Two — University of Wyoming Extension — Cent$ible Nutrition Program (public domain), via myplate.food
Ingredients
- 1/2 pound fish fillets — whitefish, cod, or halibut
- 1/2 onion, small — sliced
- 2 tablespoons lemon juice
- 1/2 teaspoon canola oil — or cooking oil of your choice
- 3/4 teaspoon lemon pepper seasoning
- 1/2 teaspoon dried parsley
- dried paprika — optional
Method
- Wash hands with soap and water.
- Separate fish into two serving size pieces.
- Place on an ungreased baking sheet.
- Top with onion slices.
- Drizzle lemon juice and oil evenly over fish.
- Sprinkle lemon pepper, parsley, and dust with paprika (optional).
- Cover and let stand for 5 minutes.
- Bake at 350 °F for 20 minutes, or until fish flakes easily with fork.
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