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4 from 2 votes

Lemon Baked Fish

This dish is full of flavor and comes together fast for an easy weeknight meal! You can play with the spices added to vary the flavor profile.
Course Main Course
Cuisine American
Keyword dairy-free, easy, egg-free, fast, garlic, lemon, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, seafood
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 256kcal
Author Jenny Ross

Ingredients

  • 1 pound firm white fish such as mahi mahi, cod, or tilapia
  • 1/2 teaspoon salt
  • 3/4 teaspoon coriander
  • 1/2 teaspoon sweet paprika omit for nightshade-free
  • 1/2 teaspoon ground cumin
  • 1 tablespoon butter melted
  • 2 garlic cloves minced
  • 2 tablespoons lemon juice
  • zest of half a lemon
  • 2 tablespoons parsley minced

Instructions

  • Preheat oven to 425ºF. Line a rimmed baking sheet with foil and grease it with a bit of avocado oil to prevent the fish from sticking. Set aside.
  • Combine the salt, coriander, paprika, and cumin in a small bowl. Season fish with the seasoning and place onto the prepared baking sheet.
  • Combine the butter and garlic and melt together (either in a microwave-safe bowl in the microwave for a few seconds or on the stovetop in a small pan over medium heat). Add the lemon juice and zest. Pour over fish on the baking sheet.
  • Bake for 10-12 minutes, or until the fish just flakes when tested with a fork. Sprinkle with parsley and serve.

Nutrition

Calories: 256kcal | Carbohydrates: 3g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 851mg | Potassium: 1018mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1252IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 3mg