on any given night when we’re famished and nobody (ahem, that means me) has planned dinner, one of us will almost invariably ask, “should we make the fish?” this is code language for, “shall we bake up the easiest, most luscious fish recipe on the planet, which will result in happy people and scraping of the baking dish to sop up every last dribble of buttery lemon and every last nibble of gooey, near-candied onions?
and the answer, almost invariably, will be, “YES!”
trust me when i say this is a must-make dish. the fish will become silky, with just a tease of a crunch around the edges. you can use any fish (we buy what’s on sale; we love almost any white fish and the whole gang is smitten with salmon. do look for “wild caught” as opposed to farmed fish for the nutritional benefits). this particular night, we served with cauliflower “rice.” to make cauliflower rice, i simply run fresh or frozen, thawed cauliflower through the food processor until it resembles the size of rice (mine here is slightly chunkier). then spread on a baking sheet, toss with olive or coconut oil and seasoning of choice. roast at 425 degrees for 15-ish minutes, or until it just starts to brown & crisp. if you’d like a more in-depth recipe, click here for a great and simple version at nom nom paleo. i’m sorry, grandma rose, if you can hear me, for the lack of color variation in this plating!
you’ll forgive me the less-than-stellar photos for this post? the plates were practically running by me in the effort of their owners to devour them. i promise, i’ll re-make these images down the road. if you promise you’ll make this recipe.
print. make. devour. that is all.
- 2 pounds fish filets, your choice
- 6 tablespoons salted butter
- 1 large onion
- 1 whole lemon
- salt and pepper or seasoning of choice
- Preheat oven to 425 degrees.
- Slice onion and lemon, cross-wise, into thin slices.
- In a 9x13 glass baking dish, lay onion slices in a single layer.
- Lay fish filets on top of onion.
- Season fish with salt and pepper or seasoning blend (we prefer blackened seasoning).
- Top fish with lemon slices, then butter pats.
- Bake fish for 8-15 minutes, or until edges crisp and fish is easily flaked with a fork.
as you can see, the recipe is super-simple. you can dress it up, if you like, by varying your spices or adding capers. but really, i promise, it isn’t necessary. did you make it? let me know your thoughts in the comments below!
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