I struggle to add seafood to my regular diet. When I pick up fresh or frozen fish, this is one of my favs. Simple, even on a weeknight. While I use cod and prefer a lighter, white fish, you can make this with almost any type of fish filet.
Ingredients:
- 1 steamer bag of california blend vegetables (about 12 ounces), divided
- 2 cod filets, washed and patted dry (any white fish can be used)
- 1 tablespoon unsalted butter, cut into four to six thin slices
- 2 lemons
- Garlic powder (optional)
- Fresh ground black pepper
Optional Toppings:
- Fresh chopped parsley, dill or another favorite herb
- A few splashes of cayenne hot sauce
Directions
- Preheat oven to 400F degrees. Lay two pieces of aluminum foil onto a sheet pan.
- Spread the divided frozen vegetables on the two pieces of foil. Option to grind fresh pepper and sprinkle with garlic powder.
- Take a filet and grind pepper on both sides. Sprinkle with garlic powder. Place onto the prepared vegetables. Repeat with the other filet.
- Cut one lemon in half and juice over the filets, one half for each piece. If seeded lemons, use your other hand to catch any as you juice.
- Take the second lemon and cut into slices, placing two to three on each filet.
- Take the butter pieces and space on top of the lemon slices.
- Carefully close each packet by folding into a packet with the seam at the top.
- Place in the preheated oven for 18-20 minutes, checking at about 15 minutes to ensure the fish is cooking through and the vegetables are steaming. Adjust time as needed.
- Plate with fresh rice (white or wild is perfect) and serve.
Salt Swaps:
- By starting with unseasoned fish filets vs. breaded or already marinated, you’re greatly reducing the amount of sodium in this healthy protein.
- Salt water fish is naturally saltier than fresh water. If using freshwater fish, like catfish, a sprinkle of salt when seasoning with pepper will help.
- Unsalted butter reduces sodium and gives you the greatest control.
Thank you so much! #staysalty