Fish Fillets with Lemon Parsley Topping- Dean - WI

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Fish Fillets with Lemon Parsley Topping
Makes 4 servings

4 white fish fillets (such as tilapia, snapper, perch), 6 oz. each, rinsed and patted dry.
1 medium onion, thinly sliced.
Paprika to taste
¼ cup extra virgin olive oil
Zest from one fresh lemon (reserve lemon for juice)
2 tablespoons fresh parsley, finely chopped
¼ teaspoon dried dill weed

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil.  Coat foil with cooking spray.
3. Arrange the fish fillets on the foil.  Top with sliced onions. Sprinkle with paprika.
4. Bake 10 minutes or until the fish is opaque in the center.
5. While the fish is cooking, combine the remaining ingredients, except the lemon juice, in a small bowl. Set aside.
6. Using a slotted spatula, remove the fish from the baking sheet.  Place on dinner plate. Squeeze lemon juice over fish.
7. Top fish with parsley mixture and serve.

Nutrition information per serving:
Calories: 300
Total fat:  17 gm
Saturated fat: 3 gm
Carbohydrate: 4 gm
Fiber: 0.5 gm
Cholesterol: 75 mg
Sodium: 75 mg
Protein:  33 gm

Adapted from

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