Olive oil helps to keep the fish moist, as well as adding a delicate flavor. Plan on cooking the fish 10 minutes per inch of thickness.
Preheat an oven to 425°F.
Place the fish in a shallow baking dish. Drizzle with half the olive oil and sprinkle with half the salt and pepper. Turn and drizzle with the remaining oil, and sprinkle with the remaining salt and pepper. Place a slice of lemon on top of each fillet.
Place in the oven and roast until the fish flakes easily with a fork, 10 to 15 minutes. Remove to a warm platter, sprinkle all with the minced chives and garnish with several stems of chives.
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 130.6mg||40 %|
|Sodium 656.9mg||23 %|
|Potassium 1869.8mg||49 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.7g|
|Protein 85.2g||122 %|
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Calories per serving: 496
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