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Herb-Encrusted Baked Fish

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Submitted by: Lesley Pew

 

Herbs and lime flavor this fish entree. Serve with your favorite steamed vegetables or a salad.
 

Ingredients

  • Nonstick cooking spray
  • 1 1/2 teaspoons snipped fresh basil
  • 1 1/2 teaspoons snipped fresh tarragon
  • 1 1/2 teaspoons snipped fresh thyme
  • 1/4 teaspoon salt
  • pinch ground black pepper
  • 1 1/2 pounds haddock or scrod
  • juice of 2 limes (about 6 tablespoons)
  • 1 tablespoon unsalted butter, cut in small chunks, or butter-flavored substitute
  • Lemon and lime slices, for garnish

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Method

Preheat the oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray. Place the basil, tarragon, thyme, salt, and pepper in a bowl and mix thoroughly. Place the haddock in the prepared baking pan and sprinkle with half of the herb mixture; turn the fish over, and sprinkle the remaining herb mixture over the fish. Drizzle the lime juice over and around the fish and top with the butter or butter-flavored substitute. Bake about 30 minutes or until the fish is flaky when tested with a fork, turning once during baking. Garnish with lemon and lime slices.

 

Notes: Serve with a large salad and light vinaigrette dressing.

 

Number of Servings: 6

 

Submitted by: Lesley Pew ()

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