Lemon Garlic Fish

Two posts in one day!!  But I must warn you, this is a really, really boring recipe.  And in my personal opinion, mediocre.  My mom and niece flew to New York to help my husband and I pack and drive across the country, and I was so excited to cook for them!  Well, my niece is quite a picky little girl!  Fact: her repertoire includes, mostly, only her home-grown beef (cooked by her father, aka my brother), McDonald’s chicken mcnuggets, Kraft mac’n’cheese, cheese pizza, and her mother’s home-cooked chicken-fried steak.  The end. ;);)  That being said, her parents beef and pork ARE amazing!


But.  She eats fish.  Not breaded.  This was a shocker, as I was so excited to test out some fish stick recipes I have stockpiled (similar to ones I’ve made in the past), but alas.  In any case, everyone gobbled this fish right up, but it definitely wasn’t as exciting as most of the other recipes I make.

Bottom line: if you are looking for a quick, simple, inexpensive, family-friendly, and very healthy meal, you’ve come to the right place!

Oh, and if you’re looking for a picture of my husband and I at Niagara Falls, Ontario, you’ve also come to the right place! =P


Lemon Garlic Fish

serves 4

-4 white fish fillets (the original recipe called for tilapia, but I used pollock)
-3tbsp fresh lemon juice
-1tbsp butter, melted
-1 clove garlic, finely chopped
-1tsp dried parsley flakes
-pepper, to taste

-Preheat oven to 375 degrees F. Spray a baking dish with non-stick cooking spray.
-Rinse fish fillets under cool water, and pat dry with paper towels.
-Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
-Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.


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