Name: Lemon Pepper Fish recipe
Ingredients: Fish Fillets: 1.5 – 2 pounds of firm, white fish fillets. Excellent choices include cod, haddock, tilapia, snapper, or halibut. You can use fresh or frozen (thawed completely) fillets. For a leaner option, cod or tilapia are fantastic. For a slightly richer flavor, consider haddock or snapper. Halibut, being a firmer fish, holds up exceptionally well if you prefer grilling or pan-frying instead of baking. Ensure the fillets are roughly the same thickness for even cooking. If using frozen fish, make absolutely sure it’s fully thawed and patted dry with paper towels to remove excess moisture. This will ensure a better sear if you choose to pan-fry and prevent the fish from steaming in the oven.; Lemon Pepper Seasoning: 2-3 tablespoons, or to taste. The star of the show! Lemon pepper seasoning is readily available in most supermarkets. However, for an even more intense and fresh flavor, consider making your own. Homemade lemon pepper seasoning is surprisingly easy and allows you to control the ratio of lemon zest, pepper, and salt. You can also add other herbs like dried thyme or oregano for a more complex flavor profile. If you’re watching your sodium intake, opt for a low-sodium lemon pepper blend or make your own and control the salt content.; Fresh Lemons: 1-2 lemons. We’ll use both the zest and the juice for maximum lemon flavor. The zest adds a bright, aromatic citrus oil, while the juice provides that signature tangy kick. Choose lemons that are firm and heavy for their size, indicating they are juicy. Organic lemons are a great choice, especially when using the zest, as they are less likely to have pesticide residue. Make sure to wash the lemons thoroughly before zesting and juicing.; Olive Oil or Melted Butter: 2-3 tablespoons. This adds moisture and richness to the fish and helps the lemon pepper seasoning adhere. Olive oil is a healthier option, providing monounsaturated fats and a subtle fruity flavor. Extra virgin olive oil is ideal for its richer flavor. Melted butter, on the other hand, imparts a luxurious, buttery taste that complements the lemon and pepper beautifully. For a dairy-free option, you can use avocado oil or coconut oil, although olive oil and butter are the most classic choices.; Garlic Powder (Optional): ½ teaspoon. A touch of garlic powder enhances the savory notes of the dish without overpowering the lemon and pepper. It adds a subtle depth of flavor that complements the other seasonings. If you love garlic, you can even add a minced clove of fresh garlic along with the lemon juice and oil/butter for an even bolder garlic flavor.; Fresh Parsley or Dill (Optional, for garnish): A sprinkle of fresh herbs adds a pop of color and freshness to the finished dish. Parsley offers a mild, clean flavor, while dill provides a slightly more pronounced, herbaceous note that pairs particularly well with fish and lemon. Other herbs that would work well include chives or even a few sprigs of thyme.

Ingredients

- Fish Fillets: 1.5 – 2 pounds of firm, white fish fillets. Excellent choices include cod, haddock, tilapia, snapper, or halibut. You can use fresh or frozen (thawed completely) fillets. For a leaner option, cod or tilapia are fantastic. For a slightly richer flavor, consider haddock or snapper. Halibut, being a firmer fish, holds up exceptionally well if you prefer grilling or pan-frying instead of baking. Ensure the fillets are roughly the same thickness for even cooking. If using frozen fish, make absolutely sure it’s fully thawed and patted dry with paper towels to remove excess moisture. This will ensure a better sear if you choose to pan-fry and prevent the fish from steaming in the oven.

- Lemon Pepper Seasoning: 2-3 tablespoons, or to taste. The star of the show! Lemon pepper seasoning is readily available in most supermarkets. However, for an even more intense and fresh flavor, consider making your own. Homemade lemon pepper seasoning is surprisingly easy and allows you to control the ratio of lemon zest, pepper, and salt. You can also add other herbs like dried thyme or oregano for a more complex flavor profile. If you’re watching your sodium intake, opt for a low-sodium lemon pepper blend or make your own and control the salt content.

- Fresh Lemons: 1-2 lemons. We’ll use both the zest and the juice for maximum lemon flavor. The zest adds a bright, aromatic citrus oil, while the juice provides that signature tangy kick. Choose lemons that are firm and heavy for their size, indicating they are juicy. Organic lemons are a great choice, especially when using the zest, as they are less likely to have pesticide residue. Make sure to wash the lemons thoroughly before zesting and juicing.

- Olive Oil or Melted Butter: 2-3 tablespoons. This adds moisture and richness to the fish and helps the lemon pepper seasoning adhere. Olive oil is a healthier option, providing monounsaturated fats and a subtle fruity flavor. Extra virgin olive oil is ideal for its richer flavor. Melted butter, on the other hand, imparts a luxurious, buttery taste that complements the lemon and pepper beautifully. For a dairy-free option, you can use avocado oil or coconut oil, although olive oil and butter are the most classic choices.

- Garlic Powder (Optional): ½ teaspoon. A touch of garlic powder enhances the savory notes of the dish without overpowering the lemon and pepper. It adds a subtle depth of flavor that complements the other seasonings. If you love garlic, you can even add a minced clove of fresh garlic along with the lemon juice and oil/butter for an even bolder garlic flavor.

- Fresh Parsley or Dill (Optional, for garnish): A sprinkle of fresh herbs adds a pop of color and freshness to the finished dish. Parsley offers a mild, clean flavor, while dill provides a slightly more pronounced, herbaceous note that pairs particularly well with fish and lemon. Other herbs that would work well include chives or even a few sprigs of thyme.

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Instructions

1. Preheat your oven to 400°F (200°C). Starting with a properly preheated oven is crucial for even cooking. This temperature ensures the fish cooks through without drying out too quickly and develops a nice, slightly golden exterior. Make sure your oven reaches the desired temperature before placing the fish inside. Using an oven thermometer can help ensure accuracy.

1. Prepare your baking dish. Lightly grease a baking dish with olive oil or cooking spray. This prevents the fish from sticking and makes cleanup easier. You can use a glass, ceramic, or metal baking dish. Choose a dish that is just large enough to comfortably hold the fish fillets in a single layer without overcrowding. Overcrowding can lead to steaming instead of baking and uneven cooking.

1. Prepare the fish fillets. Pat the fish fillets dry with paper towels. Removing excess moisture is key to achieving a good texture and allowing the seasonings to adhere properly. If your fillets are thick, you might consider slicing them horizontally to create thinner, more evenly sized pieces. This will also help them cook faster and more evenly. Check the fish for any stray bones and remove them with tweezers if necessary.

1. Season the fish. Place the fish fillets in the prepared baking dish. Drizzle them evenly with olive oil or melted butter. Squeeze fresh lemon juice over the fillets, ensuring they are coated. Generously sprinkle lemon pepper seasoning over both sides of the fish fillets. If using garlic powder, sprinkle it over the fish as well. Make sure to distribute the seasoning evenly for consistent flavor in every bite. You can gently rub the seasoning into the fish with your fingertips to help it adhere.

1. Bake the fish. Place the baking dish in the preheated oven. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your fish fillets. Thinner fillets will cook faster, while thicker fillets will require a bit more time. Start checking for doneness around 12 minutes. The fish is done when it turns opaque and flakes easily when gently prodded with a fork. Avoid overcooking, as this can make the fish dry and rubbery.

1. Check for doneness. To check if the fish is cooked through, gently insert a fork into the thickest part of a fillet and twist. If the fish flakes easily and is no longer translucent, it’s ready. The internal temperature of cooked fish should reach 145°F (63°C). Using a food thermometer is the most accurate way to ensure doneness, especially for thicker fillets.

1. Garnish and serve. Once cooked, remove the fish from the oven. Garnish with fresh parsley or dill, if desired. Serve immediately while it’s hot and flaky. A squeeze of fresh lemon juice just before serving can further enhance the zesty flavor.

Nutrition

Serving Size: one normal portion
Calories: 200-250
Sodium: 200-400 mg
Fat: 8-12 grams
Saturated Fat: 1-2 grams
Carbohydrates: 1-2 grams
Protein: 30-35 grams
Cholesterol: 80-100 mg