Lemon and pepper baked fish
Summary
Dive into the zesty world of Lemon and pepper baked fish. This delightful dish masterfully marries the lively tang of lemon with the robust kick of pepper. It’s not just a treat for your tastebuds but also a health-boosting delight!
Ingredients
- Choice of white fish fillets (like cod or haddock): 2 pieces, weighing around 400g.
- Freshly squeezed lemon juice: 2 tablespoons.
- Zest from a juicy lemon.
- Freshly cracked black pepper: 1 heaped teaspoon.
- Golden olive oil: 1 tablespoon.
- Garden-fresh parsley, finely chopped: a good tablespoon.
- Pungent garlic cloves, minced: 2.
- Salt: just a pinch, for flavor.
Preparation Time
Quick and easy, just 10 minutes!
Cooking Time
Merely 20 minutes, and voilà!
Serves
2 eager folks.
Nutritional Facts (Per Serving)
- Calories: About 220 kcal.
- Protein: A solid 30g.
- Carbs: Just 3g.
- Fat: 8g, mostly good fats!
- Saturated fat: A minimal 1.5g.
- Sugars: Barely 1g.
- Fiber: 0.5g, for good measure.
- Sodium: A modest 120mg.
(Heads up! Numbers might juggle a bit depending on your fish choice.)
Cooking Playbook
- Fire up that oven! Set it to a cozy 375°F (or 190°C).
- Spread the fish fillets on a tray, make sure it’s parchment paper-lined.
- Whip up a mix of the olive oil, garlic, lemon juice, and zest in a bowl.
- Shower this zesty concoction over the fish, ensuring they gleam with flavor.
- Crack that pepper generously and sprinkle a hint of salt.
- Into the oven it goes for 15-20 minutes. Wait until the fish whispers flakiness.
- Out from the oven, and rain down that fresh parsley.
Hints to Ace that Fish
- Fresh fish is your best buddy. Trust me; it makes a world of difference.
- Up for some adventure? Grill the fish to infuse a smoky charisma.
- Watch the clock! Nobody likes a parched fish.
Serving Insights
Steaming from the oven, your Lemon and pepper baked fish deserves prime plate real estate. Slide in some steamed veggies or a crisp salad for companionship. Fancy a drizzle of olive oil and a touch more lemon? Perfect! And if you’re leaning towards hearty, a side of quinoa or wild rice wouldn’t hurt.
in conclusion
Here’s the thing. Lemon and pepper on fish isn’t a groundbreaking idea, but when done right? Oh, boy, it’s like music to the palate! There’s something inherently comforting about a baked fish dish. The subtle flavors, the buttery texture, all serenaded by the zing of lemon and the kick of pepper. This isn’t just food. This is an experience.
But the real beauty of this Lemon and pepper baked fish lies in its sheer simplicity. Basic ingredients, straightforward steps, yet the result? Absolute culinary poetry. Plus, think of all those Omega-3s you’re gifting your body.
So, whether you’re putting together a fancy dinner or simply hungering for a midweek pick-me-up, this dish delivers. And if you have kids? You might just introduce them to their new favorite.
Next grocery run, snag some fresh fish and lemons. Because, trust me, once you’ve tasted this marvel, those take-outs will look pretty darn bland. And as you indulge, remember, good food isn’t just about filling up; it’s about moments, memories, and that indescribable joy of a meal made with love. So, here’s to the joy of cooking and the magic of flavors! Let’s get that kitchen humming!
Lemon and pepper baked fish
Nutritions
Ingredients
- Choice of white fish fillets like cod or haddock: 2 pieces, weighing around 400g.
- Freshly squeezed lemon juice: 2 tablespoons.
- Zest from a juicy lemon.
- Freshly cracked black pepper: 1 heaped teaspoon.
- Golden olive oil: 1 tablespoon.
- Garden-fresh parsley finely chopped: a good tablespoon.
- Pungent garlic cloves minced: 2.
- Salt: just a pinch for flavor.
Instructions
- Fire up that oven! Set it to a cozy 375°F (or 190°C).
- Spread the fish fillets on a tray, make sure it’s parchment paper-lined.
- Whip up a mix of the olive oil, garlic, lemon juice, and zest in a bowl.
- Shower this zesty concoction over the fish, ensuring they gleam with flavor.
- Crack that pepper generously and sprinkle a hint of salt.
- Into the oven it goes for 15-20 minutes. Wait until the fish whispers flakiness.
- Out from the oven, and rain down that fresh parsley.
Notes
Up for some adventure? Grill the fish to infuse a smoky charisma.
Watch the clock! Nobody likes a parched fish. Steaming from the oven, your Lemon and pepper baked fish deserves prime plate real estate. Slide in some steamed veggies or a crisp salad for companionship. Fancy a drizzle of olive oil and a touch more lemon? Perfect! And if you’re leaning towards hearty, a side of quinoa or wild rice wouldn’t hurt.
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