Tuesday, June 16, 2015
Fish Fillets with Lemon Parsley Topping
4 (6 oz) lean white fish fillets (such as tilapia, snapper, or flounder), rinsed and patted dry paprika to taste
1/4 cup extra virgin olive oil
1/2 teaspoon lemon zest
2 teaspoons finely chopped parsley
1/4 teaspoon dried dill weed
1 medium lemon, halved Instructions
1 . 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.
2 . 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.