LEMON BAKED FISH
(from Michelle Kerr’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 2 people
Ingredients
- 2 fillets white fish
- 1 slice of bread
- salt
- pepper
- juice of 1⁄2 lemon (use remaining half for serving)
- 1 small onion (chopped)
- 1 tsp. parsley (chopped)
- 2 oz. butter
Directions
-
Preheat oven to 375°F. Wash fish, and peel and chop onion. Squeeze lemon, chop parsley and make bread into crumbs. Melt butter. Mix breadcrumbs, lemon juice, chopped onion, salt and pepper together. Lightly grease the base of a shallow oven-proof dish. Place fish in base of dish (skin side down). Top with stuffing mixture, spreading it over the whole of the fish. Pour over melted butter. Bake in the oven for 20 minutes for fillets. If using steaks, cook for 30-35 minutes. To test, push a pointed knife into the thickest part. It should go in and come out easily. Serve with oven-baked tomatoes and peas.