Mustard-Dill Fish Fillets (Better Homes & Garden Diabetic Meals)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 164.7
- Total Fat: 3.4 g
- Cholesterol: 46.5 mg
- Sodium: 142.9 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.3 g
- Protein: 30.6 g
View full nutritional breakdown of Mustard-Dill Fish Fillets (Better Homes & Garden Diabetic Meals) calories by ingredient
Introduction
Layering Lemon Slices Under the fish helps create a natural baking rack so that fish doesn't sit in its own juices. Layering Lemon Slices Under the fish helps create a natural baking rack so that fish doesn't sit in its own juices.Number of Servings: 4
Ingredients
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4 fresh or fozen skinless fish fillets, about 1/2 inch thick (about 1 pound total)
4 13X10 inch sheets parchment paper or aluminum foil
1 lemon, thinly sliced
2 tbls snipped fresh dill or 1 teaspoon dried dillweed.
1/2 tsp lemon-pepper seasoning
1 tbls capers, drained
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Fold each sheet of parchment paper or foil in half crosswise. Cut into a heart shape with the fold running vertically down the center. Open each heart to lie flat.
2. Arrange lemon slices in the center of one side of each heart. Place fish fillets over lemon slices. Sprinkle evenly with dill and lemon-pepper seasoning. Top with capers.
3. Fold the paper or foil over the fish. Beginning at the top of each heart, make a series of tight, overlapping folds to seal. Bake in a 400 degree oven about 12 minutes or just until fish flakes easily when tested with a fork.
Number of Servings: 4
Recipe submitted by SparkPeople user KAJAGAIN.
2. Arrange lemon slices in the center of one side of each heart. Place fish fillets over lemon slices. Sprinkle evenly with dill and lemon-pepper seasoning. Top with capers.
3. Fold the paper or foil over the fish. Beginning at the top of each heart, make a series of tight, overlapping folds to seal. Bake in a 400 degree oven about 12 minutes or just until fish flakes easily when tested with a fork.
Number of Servings: 4
Recipe submitted by SparkPeople user KAJAGAIN.
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