Lemon Dill White Fish

Lemon Dill White Fish

Ingredients

• 2 filets White Fleshed Fish (haddock, whitefish, tilapia, sole, halibut) skin and bones removed, fresh or frozen. 
• 1 Tbs olive oil 
• 1 lemon 
• 2 Tbs chopped fresh dill or 2 tsp dried dill 
• ¼  onion, peeled and thinly sliced 
• ½ green, red, yellow or mixed bell peppers, thinly sliced
• Salt and pepper 
• Parchment paper or aluminum foil
  
  

Preparation

 

       1.       Preheat oven to 350° F.  Place a large sheet of parchment paper over a baking tray. Fold it in half and open it up like a book.  You want your parchment to be big enough to fold in half and still fit the fish and peppers in the middle of the half sheet.  

       2.      On one half of the parchment, place the onion and peppers in the middle of the parchment leaving a 2 inch edge of  parchment around the outside of the veggies. Place the fish on top of the bed of vegetables.

       3.      Season the fish with fresh cracked pepper and a sprinkle of sea salt. Drizzle with the olive oil and sprinkle on the dill. Zest the lemon over the fish (about 1-2 tsp of zest) and for an extra bit of tangy flavor, cut the lemon and juice half over the fish and veggies. Save the other half to juice over the cooked fish at the dinner table.

       4.      Fold the other half of the parchment ‘book’ closed over the fish and veggies. Starting in one corner next to the center fold, fold the parchment in at a 30° or so angle. Continue folding parchment in over itself down the side, around the corner and along the bottom, and up the other side to the center fold. This would be much like folding a calzone or a rustic pie crust.

       5.      Leave the parchment package on the baking tray and bake for 12 minutes if fresh, 16 minutes if frozen. These times are based on using 2 haddock filets. The times would be approximately the same for Whitefish or Tilapia, 1-2 minutes less for Sole, and 3-4 minutes more for Halibut depending on its thickness.  To test for doneness you have to open the packets in this case, but in general you are looking for the fish to become milky white and flake easily.