Baked Fish with Sun-Dried Tomatoes and Herbs
A quick and flavorful weeknight dinner: tender white fish fillets baked with sun-dried tomatoes, fresh herbs, and a hint of lemon. Ready in about 20 minutes with minimal cleanup.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 30g
Ingredients
- 4 fillets white fish fillets
- ½ cup sun-dried tomatoes in oil
- ¼ cup fresh herbs (such as parsley, thyme, or oregano)
- 1 whole lemon
- 2 tablespoons olive oil
- ½ teaspoon salt
Instructions
- 1
Preheat the oven to 400°F (200°C). Pat the 4 fish fillets dry and season both sides with the 0.5 tsp salt and a few grinds of black pepper if you have it.
- 2
Chop the 0.5 cup sun-dried tomatoes and 0.25 cup fresh herbs together until finely minced. Zest the 1 lemon and set the zest aside, then slice the lemon into thin rounds.
- 3
Place the seasoned fish fillets in a baking dish. Scatter the tomato-herb mixture over the top, then lay the lemon slices over the fish. Drizzle with the 2 tbsp olive oil.
- 4
Bake for 12-15 minutes, until the fish flakes easily with a fork and looks opaque throughout. Sprinkle with the reserved lemon zest before serving.
Tools you’ll need
- baking dish
- chef's knife
- cutting board
- zester or grater
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