Simple Whitefish With Lemon and Herbs
"I can't believe something this simple can taste this good. This was actually my very first time making fish, and it turned out absolutely fabulous! This is another recipe from my favorite cookbook, Eating for IBS by Heather Van Vorous. I actually didn't have any rosemary, so I made it with basil and oregano. Try it with your favorite fresh or dried herbs!"
photo by Bergy
- Ready In:
- 23mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 white fish fillets, about 1 1/2 lbs total (cod, halibut, etc.--I used haddock)
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary or 4 teaspoons fresh rosemary leaves, crushed
- 1⁄4 teaspoon white pepper or 1/4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 1 large lemon, thinly sliced,seeded,end pieces discarded
directions
- Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well.
- Cut 4 large rectangles of foil or parchment paper and place a fish fillet in the center of each piece.
- Combine remaining ingredients except lemon slices in a small bowl and stir well.
- Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
- Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through.
- Serve fish in packages.
Questions & Replies
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Is fish from frozen or fresh?
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Should the fillets be cooked with the skin on or removed? -
We don't care for the spice rosemary! What else can I use or just leave that ingredient out
Reviews
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Everybody was a fan of this delish fish, so we will definitely make it again. My only change will be to cut the black pepper by half. We used basil rather than rosemary. -
Excellent recipe, added lemon zest, capers and wine...came out perfect cooking on gas grill in foil for 15 min on high. Served to guest and they raved about it! -
I used fresh white fish filets. I made a sauce of butter, minced garlic,white wine,fresh chopped garden herbs of lemon basil and tarragon, and fresh grated lemon zest. Cooked it down a bit then poured it over the fish and topped the filets with capers and sealed the foil packets. Cooked about 18min on the grill. My guests said it was the best white fish ever. -
Simple and very good recipe. Took out the fishy taste and the lemon - rosemary - garlic was a great blend of flavors. -
DH says "you can tell whomever posted this, I'm thrilled with it", he loved it!! Me too, left a lovely lemony rosemary taste. Great flavours together, Stayed lovely and moist too in the tinfoil. I will be making this one again for sure, thanks for posting.
see 12 more reviews
Tweaks
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Great recipe! I substituted ground beef for the white fish, McCormick's hamburger seasoning for the rosemary, and cheese for the lemon. Also, I served it on a bun instead of the tinfoil packet. Best burger I've ever had! -
I cook it with fresh parsley and white wine instead of olive oil.
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
