Lemon Baked Fish
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
flounder fish fillets
or haddock fillets, fresh or frozen |
|
| 1 | tablespoon |
butter
or margarine |
|
| 4 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| ⅛ | teaspoon |
rosemary leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
flounder fish fillets
or haddock fillets, fresh or frozen |
|
| 15 | ml |
butter
or margarine |
|
| 2E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 0.6 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 0.6 | ml |
rosemary leaves
|
|
Directions
Thaw frozen fish.
Preheat oven to 350℉ (180℃).
Divide frozen fish into 6 servings.
Place in single layer in a baking pan.
Mix fat, lemon juice, lemon rind, salt, pepper, and rosemary.
Pour over fish.
Bake for 25 minutes or until fish flakes easily when tested with a fork.
