2- 4 oz white fish fillets of your choice ( I used ruffy)
1 tsp olive oil
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped almond (use food processor for ease)
1/2 tsp lemon zest and juice from lemon
Instructions
Preheat oven to 400. Place filets in a baking dish lined with foil. Squeeze lemon juice over filets then drizzle with olive oil and lemon zest. Cover with chopped almonds and then top with parsley.
Bake at 400 for 10 minutes or until done
Serving
Suggestions
serve with a baked sweet potato and 1c steamed green beans or broccoli ( also topped with lemon joice)
Originally Submitted
7/17/2012
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