Baked Fish With Lemon

Baked Fish With Lemon
Tina Rupp
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preparation
15
minutes
cooking
35
minutes
other
0
minutes
Serves 4

Ingredients

1
Yukon gold potato, very thinly sliced
2
zucchini, thinly sliced
2
scallions, quartered crosswise
2
tablespoons
olive oil
kosher salt and black pepper
4
6-ounce catfish fillets
1
lemon, thinly sliced
1/4
cup
black olives, such as niçoise
8
sprigs fresh thyme

Directions

  1. Heat oven to 450º F. In a medium bowl, combine the potato, zucchini, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Divide the vegetables among 4 12- to 15-inch pieces of parchment. Place the fish over each pile of vegetables and top with the lemon slices, olives, and thyme.
  3. Fold the parchment over the fish, then seal each packet by making small overlapping folds along the edges.
  4. Place on 2 baking sheets and bake for 20 minutes.
Kay Chun
July 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 175
  • Fat 20 g
  • Sat Fat 4 g
  • Cholesterol 93 mg
  • Sodium 443 mg
  • Protein 30 g
  • Carbohydrate 14 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 52 mg
What does this mean? See Nutrition 101.

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