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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.
15 min prep time
4servings
4 1/2 oz. cooked fish + 1 Tbsp. parsley mixture
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Step-By-Step Instructions:
- Preheat oven to 400 degrees F.
- 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.
- While fish is cooking, combine the remaining ingredients, except lemon halves, in a small mixing bowl and set aside.
- 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
-
Serving Size
4 1/2 oz. cooked fish + 1 Tbsp. parsley mixture
- Amount per serving Calories 285
-
Total Fat
17g
- Saturated Fat 3g
- Trans Fats 0g
- Cholesterol 75mg
- Sodium 75mg
-
Total Carbohydrate
1g
- Dietary Fiber 0g
- Total Sugars 0g
- Added Sugars 0g
- Protein 33g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
lean white fish fillets (6-ounce each, such as tilapia, snapper, or flounder, rinsed and patted dry )
4
Paprika to taste
1
Extra Virgin Olive Oil
1/4 cup
lemon zest
1/2 tsp
parsley (finely chopped)
2 tbsp
dried dill (dried)
1/4 tsp
medium lemon (halved)
1
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