Because this fish entree is baked and not pan-fried, Baked Herbed Fish Fillets are naturally low in calories but high in nutrients like protein. Pair with brown rice and steamed veggies to round out the meal.
4 white fish fillets such as flounder, fluke or pollack (about 1 1/4 lb. total)
Salt and pepper
3 1/2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons lemon juice (from 1 large lemon)
1 tablespoon capers, drained and rinsed
1 tablespoon finely chopped fresh tarragon
How to Make It
Preheat oven to 375ºF. Butter bottom of a 9-by-13-inch baking dish. Arrange fish in dish, sprinkle with salt and pepper and dot with 1/2 Tbsp. butter. Bake until fish becomes opaque and tender when pierced with tip of a paring knife, about 10 minutes.
While fish is baking, melt remaining 3 Tbsp. butter in a small saucepan over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in lemon juice, capers and tarragon, then drizzle sauce over fish and serve.
I used tilapia and like others, cooked the sauce with the fish. I also cut back on the butter by using nonstick spray on the pan and halving the amount in the sauce. I didn't miss it. Will make again - so easy.
I also put the sauce on before baking and we thought this was great. Will definitely make again. I'm just getting back into cooking after several years off and this recipe even made me look like a seasoned chef. I love MyRecipes website. Thank you so much.
I cooked the sauce into the fish instead of just topping after cooking was finished. I used pollock fish. The family raved eating every last bite. The tarragon added a nice taste contrast. Definitely a hit! Request already made to fix this again soon!
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