Baked Whitefish

Baked Whitefish

I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 whitefish fillets, skinless, boneless, about 1 kilo, (2 lbs)
  • lemon pepper, as desired
  • salt, as desired
  • paprika, as desired
  • 3 tablespoons butter, melted
  • 1/2 teaspoon lemon or lime juice
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly grease with butter a 9x13 baking dish.
  • Rinse the fillets then pat them dry, arrange fillets in the baking dish and season with the salt and lemon pepper.
  • In the small sauce pan you melted the butter in, mix in the lemon/lime juice, and the garlic. Brush this over the fillets in the baking dish.
  • Sprinkle the fish with the parsley, rosemary, and paprika.
  • Bake, uncovered, for 25 to 35 minutes or until the fish is cooked through and flakes easily with a fork.
  • Serve.

Notes

Just using Pangasius from Tesco at 86 Baht/kilo, for 4 servings, this is about 67 cents per serving.
Adapted from an internet recipe.
  1. I made this on 22 April 2018 and verified the recipe and tidied that up a bit with my findings. I used 4 pangasius (shark catfish) fillets which was right about 1 kilo and they fit perfect in the 9×13 baking dish. Excellent fish and is on my go to list now! Highly recommended.

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