Description
A beautifully cooked fish fillet with bright lemon and olive oil that delights the senses.
Ingredients
Scale
- 4–5 firm white fish fillets (e.g., cod, pollock, tilapia)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 150 ml vegetable broth
- 200 ml cream (heavy whipping cream)
- 1 lemon, juiced (about 40–50 ml)
- 1 teaspoon sweet paprika
- 0.5 teaspoon dried herbs (e.g., dill or parsley)
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- Preheat your oven to 180°C (350°F).
- Sauté the olive oil in a skillet over medium heat, then add onion and cook until translucent.
- Add minced garlic and sauté for another minute.
- Pour in the vegetable broth and let it simmer for 2-3 minutes.
- Stir in the cream, lemon juice, sweet paprika, and dried herbs. Season with salt and pepper.
- Arrange fish fillets in a baking dish and pour sauce over them.
- Bake for 20-25 minutes, until the fish flakes easily.
- Garnish with parsley and lemon slices before serving.
Notes
Substitute fish types as desired; ensure a similar texture. For a lighter version, consider coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: fish recipe, lemon fish, baked fish, Mediterranean dish, quick dinner