Recipe: Delicious Baked Fish on Lemony Cabbage

Baked Fish on Lemony Cabbage. This is the way I usually bake fish fillets. I was given some locally-caught fresh fish around mid-summer. I don't even know what kind of fish it was!

Baked Fish on Lemony Cabbage I just don't usually add lemon to it, just drizzle after it's baked. Please make sure it doesn't get overcooked and rubbery. While the fish is getting baked, chop the cabbage finely, and toss with some lemon juice and salt. You can cook Baked Fish on Lemony Cabbage using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Baked Fish on Lemony Cabbage

  1. Prepare 2 of Filet (cod, basa, or any similar fish).
  2. It's 1 Tablespoon of Coconut Oil.
  3. It's 2 Teaspoons of Lemon juice.
  4. You need 2 of Garlic , mince.
  5. You need 1/2 Teaspoon of Pepper.
  6. It's of Parsley.
  7. It's of Salt.
  8. Prepare of Cabbage Purple.
  9. You need of Lemon juice.
  10. It's of Salt.

To the bowl of baked potatoes, add the lemon zest, the juice of the lemon half, a drizzle of olive oil, and as much of the garlic paste as you'd like; gently stir to coat. Season with salt and pepper to taste. Serve the baked fish (discarding the sliced lemon) with the finished potatoes and braised cabbage. How to make lemon butter baked fish.

Baked Fish on Lemony Cabbage instructions

  1. Preheat oven to 425. Lightly grease or spray a 13"x 9" (or larger) baking dish..
  2. Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish..
  3. In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets..
  4. Bake at 425 for about 15 minutes or until filets are opaque and flakey. Please make sure it doesn't get overcooked and rubbery..
  5. While the fish is getting baked, chop the cabbage finely, and toss with some lemon juice and salt..
  6. Ta-dah! How simple is that!.

Add butter, garlic and lemon juice to a saucepan and bring to a simmer. Line a sheet pan with parchment/baking paper. Add de-boned fish fillets and asparagus (green beans, sugar snap peas or broccoli can be substituted). Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Drizzle with remaining lemon juice mixture.

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