Thursday, December 4, 2014

Baked Fish with Lemon Herb Sauce

This is a great dish for a casual dinner. It's elegant but unfussy. The herb sauce is fresh and lively with the juicy fish. It's quick and easy too. The sauce can be made with many different herbs such as basil, tarragon or chives.        

A delicious dinner can be had by baking some potatoes and pairing them with the fish. Once the potatoes are almost done baking, the fish is put into the oven to cook. A green salad, peas or steamed green beans are great sidekicks too. There will be extra herb sauce to toss into the green beans or peas if you desire.

Baked Fish with a Lemon Herb Sauce Recipe

Some Notes:

Serves 2 

It takes under 30 minutes to make the fish and the sauce. If you want to make your life even more stress free, cook some green beans until bright green. Cool them and keep in the fridge until you're ready to serve dinner. Toss them with fresh lemon juice, olive oil and extra herb sauce. The fish is also wonderful with my quick and easy French Peas.    

Ingredients For The Fish:
  • About a pound of fish, cut into two pieces. Cod, flounder, marlin, halibut or salmon are all great choices. I used marlin in this recipe. 
  • A drizzle of olive oil
  • A sprinkle of sea salt

Ingredients For The Lemon Herb Sauce:
  • A handful of fresh dill
  • A handful of fresh mint
  • A handful of fresh parsley
  • 1-2 lemons, zest half of one and reserve the zest
  • 6 tablespoons of olive oil
  • A few pinches of sea salt
  • A tablespoon or two of water
  • To Serve: additional lemon wedges, a drizzle of good olive oil and a sprinkling of gray salt or flaky sea salt.


Place the rack in the center of the oven. Preheat oven to 375. Place fish in a baking pan with a drizzle of olive oil and a pinch of sea salt. Bake it for about 15-25 minutes, depending on the size and type of your fillets. Check after 15 minutes for doneness. In my oven, with cold fish coming directly out of the fridge, it takes usually 20-25 minutes for marlin, salmon and halibut. Cod and flounder, which are lighter and flakier take less time. I prefer the inside of the fish to be cooked through but still juicy. Every oven is different so keep a watchful eye.

Meanwhile, make the lemon herb sauce by putting the dill, mint, parsley, lemon zest, salt and olive oil in a food processor. Process until the herbs and olive oil become a paste, adding a few squeezes of lemon juice and a tablespoon of water to loosen the mixture. Taste and adjust the salt and lemon juice. If the mixture seem too thick, add a little more water. Serve the sauce spooned over the baked fish. There will be a little extra sauce which can be tossed into steamed green beans or cooked peas for a fresh and delicious dinner. Serve the fish with the herb sauce and lemon wedges. 

Bon Appetit!

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