Lemon Dill Fish

Lemon Dill Fish

Made with fresh dill from my herb garden and served with my favorite cole slaw and cornbread recipes, this dish makes a delicious meal for your whole family to enjoy.

½ cup mayonnaise, fat-free
1 tablespoon buttermilk powder
¼ cup fresh lemon juice
1 tablespoons chopped fresh dill (1/3 tablespoon if using dried dill)
1 clove garlic
6 fish filets (I used Tilapia & Catfish)
Salt and pepper to taste
Fresh parsley

Preheat oven to 425 degrees. Line the bottom of a broiler pan with aluminum foil. Place rack on top and coat with cooking spray. Combine mayonnaise, buttermilk powder, lemon juice, dill, and garlic in a medium-sized shallow bowl. Dredge each filet in mayonnaise mixture, covering both sides, and place on rack in broiler pan. Season with salt and pepper and sprinkle with fresh parsley (to add some color).
Bake at 425 degrees for about 20 minutes or until fish flakes easily with a fork. Serve immediately.

Note: If you want, make a double making of the mayonnaise mixture and chill half of it to use as a “dip” for your baked fish. Be sure to separate the mixture before you begin dipping the raw fish filets in it.

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