5
Roberto Caruso
4 skinless fish fillets, such as tilapia, halibut or snapper, no thicker than 1/2-in.
1/2 tsp salt
12 thin slices lemon
2 tbsp low-fat mayonnaise
2 tbsp sour cream
2 tbsp chopped fresh dill
Preheat oven to 450F. Line a large baking sheet with parchment. Arrange fish on parchment and sprinkle with salt. Season with pepper. Top each fillet with lemon slices.
Roast in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 20 min.
Stir mayo with sour cream and dill in a small bowl. Serve with fish and Taters & tomaters.
Calories 151, Protein 23g, Carbohydrates 2g, Fat 6g, Sodium 390mg.
Roasted Fish Fillets with Dill Pair it with: An fragrant white. This traditional Italian white has aromatics of wildflowers, citrus, peach and sage that work perfectly with the fish. The unique almond-like character on the palate comes from the region's chalky soil. Our pick: Ruffino Orvieto Classico, Italy, $14.
"This was a different way of cooking fish for me. Almost my whole dinner was prepared in one pan - I like that!" Sharda Sukdeo