Meyer Lemon and Herb Baked White Fish {Paleo + Whole30}
Sometimes you want a quick and easy main course. Okay, maybe you always want that. I mean who doesn’t if we’re being honest. The problem with many quick and easy recipes is they’re lacking in flavor. Am I right?
Well, it’s finally spring and lovely fresh foods are coming back to those of us in winter wonderland states. Citrus abounds, green is more prevalent in the produce section, and I can even find a non-mealy tomato here and there. Trust me, that’s a big deal around these parts.
One of the main things I look forward to every spring is Meyer lemons. Tell me you’ve had them, yes? If not, add them to your grocery list immediately. Promise I’ll share more recipes and resources for them if you do. Deal? Deal.
Now that I’ve had a conversation with myself, let’s get back to the topic at hand. Lemons are a staple in our house. I’ll never be without them, and I use them in nearly everything. There isn’t much fresh lemon juice, rind or zest can’t enhance. Then there are Meyer lemons. They maintain the bright acid note but on a much milder, sweeter level. They are fantastic in desserts and add a fun twist to savory dishes.
Here we’ve featured the yellow beauties with fresh fennel, dill, and leeks, all of which complement light flaky white fish. The bed of lemon and leek, set under and on top of the fish, forces flavor into the filets while keeping them tender.
For an under 30 minute meal, it’s quite a show stopper. And there’s barely any chopping involved!
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Meyer Lemon and Herb Baked White Fish
Ingredients
- 4 large fillets of tilapia catfish, or other flaky white fish (about 2-3 pounds total)
- 1 tablespoon fresh dill chopped, or 2 teaspoons dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper leave out for AIP
- 1 small leek sliced thin and separated into pieces
- 4 Meyer lemons sliced into thin circles
- 1 tablespoon fresh fennel fronds chopped
Instructions
- Preheat oven to 425, and line a sheet pan with parchment paper.
- Mix salt, pepper, garlic, and dill in a small bowl and set aside.
- Using paper towels or a clean cloth, blot fish filets until dry. Season both sides with spice mixture.
- Layer the leek pieces and lemons in 4-6 columns across the lined sheet pan, making a bed for each filet to sit on. Place filets over the lemon and leeks. Top each fillet with remaining leek and lemon slices, and sprinkle with fennel fronds.
- Bake in preheated oven for 20-25 minutes or until fish is no longer opaque and cooked through. If your filets are small and/or thin, begin checking them after 15 minutes.
- Remove from oven and serve immediately with extra lemon on the side. Be sure and remind your diners to squeeze the baked and/or fresh lemon over the filets.
