While everyone else is eating fried fish and feeling not-so-great afterwards, you’re eating this Unfried Fish and feelin’ just fine! In fact, you’re feeling more than fine… you’re feelin’ fabulous! With this oven-baked fillet, swimming in hints of citrus and basil, on your plate topped with juicy tomatoes and rich parmesan, nothing can bring you down! Now how does that sound? Get those groggy and bloated symptoms out of here and get back to feelin’ great with some Unfried Fish!
Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 2 (4-ounce) fillets red snapper, cod, or haddock
- 1/4 teaspoon dried basil, divided
- 1/8 teaspoon salt, divided
- 1/8 teaspoon pepper, divided
- 2 plum tomatoes, thinly sliced
- 2 teaspoons parmesan cheese, grated
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9-inch pie plate.
Step 3 –In a shallow bowl, combine the lemon juice and the oil.
Step 4 –Add the fish fillets to the oil mixture and turn to coat.
Step 5 –Place the fillets in the prepared pie plate.
Step 6 –Sprinkle the fillets with 1/2 of the basil, 1/2 of the salt, and 1/2 of the pepper.
Step 7 –Arrange the tomatoes over the top of the fillets.
Step 8 –Sprinkle the fillets with the cheese, the remaining basil, the remaining salt, and the remaining pepper.
Step 9 –Cover the pie plate with foil and bake until the fish fillets reach an internal temperature of 145 degrees F, about 10-12 minutes.
Step 10 –Serve.
