Thursday, March 24, 2011

Lemon Pepper Baked Fish (light version)

4 white fish fillets (I prefer a thin variety like tilapia)
2 lemons
lemon pepper seasoning blend
4 sprigs fresh dill
2 tsp olive oil (approximately)

Heat oven to 400 degrees.

Lay horizontally 2 pieces of aluminum foil, about 18" long. Place 2 pieces of fish in the center of each. Lift edges of foil slightly to create a well and place packets on a baking sheet.

Zest and juice the lemons over the fish. Sprinkle lightly will lemon pepper seasoning. Add additional black pepper if you like a little more kick (the blend has salt so adding extra raises the sodium up too much instead of the heat). Add 2 sprigs of dill to both packages. Light drizzle fish with olive oil. Fold up packets to seal most of the way, leaving a small area open as a vent for the steam.

Cook fish for 25-30 minutes if frozen, 15-20 if thawed. Remove from packets and drizzle with the sauce in the packets from the lemon juice, olive oil, and fish drippings.  Delicious served with or over veggies.

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