Author Jean Morrison
Baked Lemon Fish Fillets
You can use any white fish fillets for this Baked Lemon Fish recipe. I use Basa a lot as it's quite cheap and a very moist fish.
If your fillets are thick then you may need to increase the cooking time slightly.
Cooking time: 15 minutes
Quantity: Serves 4
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1 and 1/2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
2 teaspoons grated lemon rind
600 gm white fish fillets
1/4 cup dried breadcrumbs
1/2 teaspoon mild paprika
1/2 teaspoon garlic powder
Pre-heat oven to 200 degrees Celsius.
Mix the butter, lemon juice, salt and lemon rind together in a small bowl.
Brush a large but shallow baking dish with half of the butter mix. Lay the fish fillets on top, preferably in a single layer, and brush the remainder of the butter mix over the fillets.
In a small bowl mix together the breadcrumbs, paprika and garlic powder. Sprinkle this evenly over the fish fillets.
Bake for approximately 15 minutes.
If your fish fillets are thick then allow a little longer to cook.
Seafood contains all nine essential amino acids. The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. Most nutrition researchers now say that eating seafood once or twice a week may be beneficial in preventing coronary heart disease. Fish is full of protein but low in calories and low in fat, particularly saturated fat.
Lemons originated in China. The Chinese emperors used to like lemonade. 1 medium lemon has 18 calories. Lemons contain phosphorous, potassium, calcium, beta carotene and fibre. The pectin in lemons has been shown to reduce cholesterol levels. With a spoonful of honey added a hot lemon drink is soothing to those who have colds and sore throats.
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