Baked Fish Fillets Recipe
Baked Fish Fillets Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Seasoned with garlic, onion and citrus, these fish fillets are moist and tasty, and they look especially pretty on a colorful bed of shredded carrots.
Recommended: Fish Fry Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min.

Ingredients

  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon grated orange peel
  • 4 halibut steaks (6 ounces each)
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning

Directions

In a nonstick skillet coated with cooking spray, saute onion and garlic until tender; remove from the heat. Stir in parsley and orange peel.
Place halibut in an 11x7-in. baking dish coated with cooking spray. Top with onion mixture. Combine orange and lemon juices; pour over fish. Sprinkle with salt and lemon-pepper. Cover and bake at 400° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Sunshine Halibut in The Taste of Home Cookbook 2006, p197

Nutritional Facts

4-1/2 ounce-weight: 202 calories, 4g fat (1g saturated fat), 54mg cholesterol, 270mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 36g protein.

  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon grated orange peel
  • 4 halibut steaks (6 ounces each)
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  1. In a nonstick skillet coated with cooking spray, saute onion and garlic until tender; remove from the heat. Stir in parsley and orange peel.
  2. Place halibut in an 11x7-in. baking dish coated with cooking spray. Top with onion mixture. Combine orange and lemon juices; pour over fish. Sprinkle with salt and lemon-pepper. Cover and bake at 400° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Sunshine Halibut in The Taste of Home Cookbook 2006, p197

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