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Fish Fillets with Lemon Parsley Topping

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How to Make Fish Fillets with Lemon Parsley Topping

Here’s a quick weeknight dinner to enjoy with your family. Fish can make a great entrée when you are pressed for time since it cooks quickly, plus it’s a great source of lean protein.


15 min prep time


4servings


4 1/2 oz. cooked fish + 1 Tbsp. parsley mixture

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Step-By-Step Instructions:

  1. Preheat oven to 400 degrees F.
  2. 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. Bake 10 minutes or until the fish is opaque in center.
  3. While fish is cooking, combine the remaining ingredients, except lemon halves, in a small mixing bowl and set aside.
  4. Using a slotted spatula, remove the fish, place on four dinner plates and squeeze lemon juice evenly over all. Top with the parsley mixture.
Low Carb
Low Sodium
Kid Friendly
Seafood
Lunch
Gluten-Free
Dinner
Quick & Easy
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Nutrition facts

4 Servings



  • Serving Size

    4 1/2 oz. cooked fish + 1 Tbsp. parsley mixture


  • Amount per serving



    Calories





    285

  • % Daily value*

  • Total Fat
    17g

    22%

    • Saturated Fat
      3g

      15%

  • Cholesterol
    75mg

    25%

  • Sodium
    75mg

    3%

  • Total Carbohydrate
    1g

    <1%

    • Dietary Fiber
      0g

      0%
    • Total Sugars
      0g

  • Protein
    33g

Ingredients

lean white fish fillets (6-ounce each, such as tilapia, snapper, or flounder, rinsed and patted dry )
4

Paprika to taste
1

Extra Virgin Olive Oil
1/4 cup

lemon zest
1/2 tsp

parsley (finely chopped)
2 tbsp

dried dill (dried)
1/4 tsp

medium lemon (halved)
1

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