Baked Lemon Fish

If you have been reading my blog long, you know my family loves fish . Last week in my meal plan I was going to make grilled Tilapia because I much prefer grilled fish. But I came across this recipe the other day on The Food Network with Sunny Anderson and had to try it.  Her version here calls for Lemon Sole, but that is a little pricey for our everyday taste, so we substituted with tilapia.  You could use ANY white fish fillets with this.

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Another thing I changed were the fresh white bread crusts.  After each loaf of whole wheat bread, I freeze all the heels and then when I have a dozen or so, I pulse them in a food processor and freeze in a large gallon bag.  I like to have whole wheat bread crumbs on hand for meals like this one.

Lastly, you can totally omit the capers to keep the cost down.  I love the briney taste of them, and I keep a huge jar I get at Costco in the fridge year round.  They are just in a vinegar/brine, so they will stay good for a LONG time.

To keep this easy, I pulled out some broccoli spears, and garlic bread from the freezer.  I served the fish atop some angel hair pasta and topped the broccoli and fish/pasta with the juices from the pan, it was a lemon butter type of sauce.

My picture doesn’t look as good as it tasted, so please try this–it is amazing!!

Baked Lemon Fish

 

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Ingredients

For bread crumb mixture:

• ½ – 1 cup whole wheat bread crumbs
• 1 teaspoon lemon zest (about 1 lemon)
• ¼ cup walnut halves
• ¼ cup grated Parmesan (I pulled my large bag from the freezer I get at Costco)
• 2 tablespoons olive oil

For Fish:

• 4 fish fillets (such as tilapia, grouper, mahi, cod), rinsed and patted dry
• Salt and pepper
• 4 tablespoons butter, plus extra for broccoli
• ¼ cup lemon juice
• 3 tablespoons capers (can omit this)

Instructions

1. Preheat oven to 400 degrees.
2. In a food processor combine bread, lemon zest, walnuts, and cheese.
3. Pulse until almost uniform in texture.
4. Continue pulsing while drizzling in the olive oil.
5. Set aside.
6. Season fish with salt and pepper.
7. Place 4 fillets in a single layer on a buttered 9- by 12-inch casserole.
8. In a small saucepan, melt 4 tablespoons of butter and add the lemon juice and capers.
9. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture.
10. Bake uncovered for 15 to 20 minutes.
11. Serve fish on top of angel hair pasta, pouring pan juices over pasta and broccoli.

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Find more recipes for seafood HERE on Faithful Provisions!