1 lb (4 40-oz) fresh fillets, such as red snapper, hake, flounder, or sole
4 T of any of The Olive Bin's Extra Virgin Olive Oils
1/4 C white wine
2 spring onions, thinly sliced
4 tsp freshly squeezed lemon juice
4 thin lemon slices
Sea salt and fresh ground black pepper, to taste
Fresh Lemon Fish Fillets
Ingredients
Directions
- Preheat oven to 350 degrees.
- Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one T white wine, one tsp lemon juice, two tsp spring onion, and 1 T of olive oil. Fold the parchment paper around the edges tightly in 1/4" folds to create a half-moon shape. Press paper on folds and fold to seal the packets well, so steam will not escape.
- Arrange packets on a baking sheet. Bake until fish is cooked through, about 12 to 15 minutes, depending on thickness of the fish.
- To serve, cut open the packets and serve directly in the parchment on a plate; or remove the fish to the plate using a spatula, being sure to transfer the juices.
Additional Info
Serve this fish alongside rice, pasta, quinoa, or with a fresh salad for a healthy, delicious meal.
