Paleo meal plan

CITRUS-BAKED FISH

I think grilling is my favorite way to cook fish, but baking comes in a close second. It takes no time at all and uses minimal dishes, which I love when it’s time to clean up. This citrusy fish is fresh, fast, and delicious. Topped with lots of fresh herbs, it makes for a delightful light lunch when it’s hot outside. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 15 minutes

2 lemons, sliced, divided

3 limes, sliced, divided

4 to 6 (6-ounce) fillets white fish (such as cod)

Salt

Freshly ground black pepper

1 tablespoon (15 ml) chopped fresh dill

1 tablespoon (15 ml) chopped fresh parsley

1. Preheat the oven to 400°F (200°C).
2. In an 8-by-12-inch baking dish, layer half of the sliced lemons and limes to cover the bottom of the pan. Top with the fish fillets, and season with salt and pepper.
3. Layer the remaining lemon and lime slices on top, and bake for 10 to 15 minutes, until the fish flakes easily with a fork.
4. Remove from the oven, and serve the fish topped with the dill and parsley.

VARIATION 1 CITRUS-BAKED FISH WITH ORANGES: Swap out the lemons (or limes, whichever you prefer) for oranges for a sweeter version.

VARIATION 2 CITRUS-BAKED SALMON: Use salmon instead of white fish. The cook time may be a little longer—check them after 10 minutes. You’ll know it’s done when it flakes easily with a fork. Salmon is loaded with healthy fats, so it’s a great alternative.

PREP TIP: Layer up the dish ahead of time, and pop it in the oven before dinner.

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This citrus-baked fish is fresh, fast, and minimal on cleanup: white fish fillets nestled between layers of lemon and lime slices and baked until they flake. A finish of fresh dill and parsley makes it a light, sunny lunch or dinner that tastes like summer.

Pro Tips

• Layer half the lemon and lime slices under the fish and the rest on top, so the fillets steam in citrus flavor from both sides.
• Bake at 400°F for 10 to 15 minutes only; the fish is done the moment it flakes easily with a fork.
• Swap the lemons or limes for oranges if you prefer a sweeter citrus note.
• Assemble the whole dish ahead of time and simply pop it in the oven right before dinner.
• Use salmon instead of white fish for extra healthy fats; check it after 10 minutes since fillets vary in thickness.

Frequently Asked Questions

What type of fish is best for citrus-baked fish?

A mild white fish such as cod is ideal here, since it soaks up the citrus and herbs without overpowering them. Salmon also works well with a slightly longer bake.

Can I put this dish together before guests arrive?

Yes. Layer the citrus, fish, and seasoning in the baking dish, cover it, and refrigerate for a few hours. Bake it just before serving.

Do I eat the lemon and lime slices?

They're there to perfume the fish as it bakes. Most people eat the fish and herbs and leave the rind behind, though the softened fruit is lovely squeezed over the top.

How should I store leftover citrus-baked fish?

Refrigerate leftovers in a sealed container for up to 2 days. It's delicious cold, flaked over a salad the next day.

Recipe Card

Stav Kogan

CITRUS-BAKED FISH

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lemons, sliced, divided
• 3 limes, sliced, divided
• 4 to 6 (6-ounce) fillets white fish (such as cod)
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley

Method

 

1. Preheat the oven to 400°F.
2. In an 8-by-12-inch baking dish, layer half of the sliced lemons and limes to cover the bottom of the pan.
3. Top with the fish fillets, and season with salt and pepper.
4. Layer the remaining lemon and lime slices on top, and bake for 10 to 15 minutes, until the fish flakes easily with a fork.
5. Remove from the oven, and serve the fish topped with the dill and parsley.

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