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Fish Fillets with Lemon Parsley Topping
5 min prep time
10 min cook time
4servings
How to Make Fish Fillets with Lemon Parsley Topping
Here’s a quick weeknight dinner to enjoy with your family. Fish can make a great entrée when you are pressed for time since it cooks quickly, plus it’s a great source of lean protein.
5 min prep time
10 min cook time
4servings
4 ½ ounces cooked fish + 1 Tbsp. parsley mixture
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Step-By-Step Instructions:
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Preheat oven to 400 degrees F.
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Line a baking sheet with foil, coat foil with cooking spray, arrange the fillets on foil, and sprinkle evenly with the paprika. Season lightly with salt and pepper, if desired. Bake 10 minutes or until the fish is opaque in center.
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While fish is cooking, combine the remaining ingredients, except lemon halves, in a small mixing bowl and set aside.
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Using a slotted spatula, remove the fish, place on four dinner plates and squeeze lemon juice evenly over all. Top with the parsley mixture.
Nutrition facts
4 Servings
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Serving Size
4 ½ ounces cooked fish + 1 Tbsp. parsley mixture
- Amount per serving Calories 230
- % Daily value*
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Total Fat
10g
13%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 90mg 4%
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Total Carbohydrate
1g
<1%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Added Sugars 0g 0%
- Protein 34g
- Potassium 540mg 11%
Ingredients
lean white fish fillets (6-ounce each, such as tilapia, snapper, or flounder, rinsed and patted dry )
4 whole
paprika (to taste)
1/8 tsp
Extra Virgin Olive Oil
2 tbsp
lemon zest
1/2 tsp
parsley (finely chopped)
1 tbsp
dried dill (dried)
1/8 tsp
lemon (halved)
1 med
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