Try this easy baked fish with garlic and basil recipe, or contribute your own.
Suggest a better descriptionPat fish fillet dry and season with salt and pepper on both sides.
Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
Heat oven to 425 degrees F.
Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
Bake in heated oven for 15 minutes or until fish is done and flakes easily.
NOTES
Tip for how long to marinade fish: I used halibut fillet in this recipe and I typically marinate it about 30 minutes. Thicker fish steaks like tuna or swordfish could be marinated for 1 to 2 hours, but that is not the kind of fish I would recommend for this recipe.
How to know if your fish is cooked? To be sure your halibut (or fish fillet) is cooked, use an instant read thermometer to check at the thickest part of the fish. Internal temperature should register 145 degrees F and your fish should be opaque and should flake easily with a fork.
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Serving Size: 1 (989g) | ||
Recipe Makes: 1 | ||
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Calories: 69 | ||
Calories from Fat: 5 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 81.5mg | 3 % | |
Potassium 279.7mg | 7 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 14.1g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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