Baked Fish With Lemon

baked-fish-lemon
Photo by Tina Rupp
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 349 calories
    • Calories 175 calories from fat
    • 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
  • July 2004

Ingredients

  1. Check 1 Yukon gold potato, very thinly sliced
  2. Check 2 zucchini, thinly sliced
  3. Check 2 scallions, quartered crosswise
  4. Check 2tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 4 6-ounce catfish fillets
  7. Check 1 lemon, thinly sliced
  8. Check 1/4cup black olives, such as niçoise
  9. Check 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.