LITE ‘N’ EASY BAKED FISH FILLETS - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather


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4 to 6 servings


  • 1 to 1½ pounds whitefish fillets (flounder, tilapia, or other whitefish fillets)
  • 1 to 2 lemons, thinly sliced and seeds removed
  • About 8 to 12 sprigs fresh dill weed
  • Seafood seasoning to taste
  • Salt and freshly ground black pepper to taste
  • 4 to 6 large squares heavy-duty aluminum foil
  • Additional lemon slices and sprigs of fresh dill weed for garnish


Evenly divide and arrange fish fillets atop 4 to 6 large squares of aluminum foil. Top each fillet with 2 sprigs of dill weed.  Or, omit dill weed and sprinkle fish fillets liberally with seafood seasoning as desired. Top each fillet with 2 to 3 lemon slices.  Close aluminum foil of each, forming a packet of each portion, and sealing edges so packets won't leak liquid.  Place packets, sealed-side-up, on a baking sheet or directly on an oven rack in the center of a preheated moderate oven (375 degrees F.)  


Bake fish in packets for 15 to 20 minutes or until fish is opaque in color and flakes easily with a fork.  Do not overbake as fish will become too mushy.  Open packets; season each with salt and pepper to taste. 


Serve fish in opened packets garnished with an additional slice of lemon and a sprig of fresh dill weed, if desired.

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