Baked fish with lemon and dill
Moist fish that bursts with citrusy goodness. Don't skip seasoning the fish and allowing it to marinate for a while. Fish cooks fast and the short cooking will not be enough to flavor the innermost portions of the flesh if you season the fish just before wrapping.
Ingredients
- 4 fish fillets each about 250 grams
- 4 teaspoons lemon pepper seasoning
- 4 cloves garlic peeled and thinly sliced
- 2 lemons cut into ΒΌ-inch rings
- 4 sprigs dill
To serve
- cooked rice
- side salad
Instructions
- Lay the fish fillets on a stack of paper towels. Top with another stack of paper towels then weigh down with a large plate or tray to remove surface moisture.
- Sprinkle both sides of the fish fillets with lemon pepper seasoning.
- Set the fish on a rack set over a tray and stick in the fridge for at least two hours.
- Preheat the oven to 375F.
- Take a sheet of parchment paper and place a fish fillet on one side near the center.
- Top the fish with garlic, lemon slices and dill.
- Fold over the paper to cover the fish then fold all sides by twisting and crimping to make sure that the fish is sealed thoroughly.
- Repeat until all fillets have been wrapped.
- Arrange the parcels on a baking tray and bake the fish for 15 minutes at 375F.
- Slit the top of the wrapper to expose the fish.
- Serve in the paper wrapper or transfer to plates.
- Best with rice and a simple side salad.